Go Back
+ servings
This Roasted Red Pepper Sandwich is built with three layers of deliciousness...creamy vegan mozzarella, cheesy pesto & smoky-sweet peppers.
Print

Roasted Red Pepper Sandwich w/ Vegan Mozzarella & Pesto

This Roasted Red Pepper Sandwich is built with three layers of deliciousness...creamy vegan mozzarella, cheesy pesto & smoky-sweet peppers.
Course lunch, Main Course
Cuisine Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 376kcal

Ingredients

  • 3 med/large red bell peppers
  • 8 slices bakery-style bread (or any sturdy type of bread)
  • 1/4 cup zucchini pesto (or your favorite pesto)
  • 10-12 slices vegan mozzarella cheese , more if preferred
  • Himalayan salt , to taste (or any salt)
  • Fresh cracked pepper , to taste

Instructions

  • Position oven rack to the highest position and turn on the broiler. Line a baking sheet with foil. Place whole peppers on the sheet about 2 inches apart.
  • Broil in the oven until skin starts to blister and blacken. Using tongs, rotate peppers a quarter turn until all sides are charred, about 3-5 minutes each side. The peppers should be slightly collapsed and soft. The whole process should take about 15-20 minutes.
  • Remove from the oven and place peppers on a cutting board. Cover peppers with a large bowl or pot to steam them, about 10-15 minutes.
  • When peppers are cool enough to handle, slice them vertically, and spread them open to make a long strip. Remove the stem and seeds. Flip the pepper over and remove charred skin. It should peel off easily. Cut peppers into 3/4-inch strips and sprinkle with salt & pepper. Set aside. 
  • Spread about 2-3 teaspoons of pesto onto the 8 slices of bread. Divide the pepper strips onto 4 slices of bread, then top with the mozzarella slices. Close sandwiches and cut diagonal. Serve and enjoy! 

Notes

* You can make this sandwich with jarred roasted peppers, but the flavor won't be the same as fresh roasted peppers. Still delicious though.
* If you don't have time to make the vegan mozzarella cheese, you can buy store-bought cheese. I really like Miyoko's Vegan Mozzarella
* If you aren't a fan of pesto, you can sprinkle the peppers with garlic powder, then brush the bread with olive oil and drizzle with balsamic glaze.
* This recipe yields about 4-5 sandwiches, depending on the size of your bread.
* I love leftovers, so I usually roast a few extra bell peppers. They will keep in the fridge for 3-4 days. I usually have leftover pesto and mozzarella cheese, so the peppers will come in handy for more tasty sandwiches.
* Prep/cook time doesn't include the mozzarella & pesto recipe. 
 

Nutrition

Serving: 1sandwich | Calories: 376kcal | Carbohydrates: 48g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Sodium: 479mg | Potassium: 274mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2565IU | Vitamin C: 104.7mg | Calcium: 103mg | Iron: 2.3mg