Open-Faced Roasted Pepper and Hummus Sandwiches

1. 1

   Preheat the broiler.

2. 2

   Arrange the bell pepper halves in a broiler pan, skin side up, and flatten them with the heel of your hand.

3. 3

   Broil the peppers until the skin is blackened, about 5 minutes.

4. 4

   Transfer them to a plate, cover with plastic wrap and let stand for 5 minutes.

5. 5

   Peel the roasted peppers and cut the flesh into 1/2-inch strips.

6. 6

   Keep the broiler on.

7. 7

   Brush the bread on both sides with 1 tablespoon of the olive oil.

8. 8

   Broil, turning once, until toasted.

9. 9

   In a medium skillet, heat the remaining 1/4 cup of olive oil.

10. 10

    Add the garlic and crushed red pepper and cook over moderate heat, stirring occasionally, until fragrant, about 2 minutes.

11. 11

    Add the roasted pepper strips, season with salt and black pepper and cook, stirring occasionally, for 4 minutes.

12. 12

    Remove the skillet from the heat and drain the roasted pepper oil into a small bowl.

13. 13

    Spread the hummus on the slices of toast and top with the roasted pepper strips, arugula and tomato slices.

14. 14

    Season the open-faced sandwiches with salt and black pepper, drizzle with the reserved roasted pepper oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.