Pan Bagnat With Grilled Peppers And Basil Vinaigrette

1. 1

   Preheat grill to medium-high heat.

2. 2

   Brush the peppers with olive oil and set aside on a tray. When the grill is ready, place peppers directly on the grill, cut side up, and grill until charred, about 4 to 5 minutes. Turn peppers over and grill until well charred, about 3 to 4 minutes. Transfer to a tray and set aside. (Alternatively, you can roast the peppers under the broiler, following the same directions as for grilling them.)

3. 3

   To make the vinaigrette - Place all ingredients in the bowl of a food processor and process until basil is very finely chopped and vinaigrette is smooth. Transfer to a bowl and set aside.

4. 4

   In a small bowl, mix the olives and capers. Set aside.

5. 5

   Cut rolls in half. Lightly toast cut side on the grill or under broiler. Drizzle both sides of the rolls with two thirds of the vinaigrette to soak the bread. Top the bottom half of each roll with the grilled peppers, olive/caper mixture, scallions and egg slices. Drizzle with the balance of the vinaigrette. Top with the tomato and cucumber slices. Sprinkle with salt and pepper. Finish with the top-side of the rolls, press slightly with your hand, and cut sandwiches in half. Serve with a leafy green salad with mustard vinaigrette.

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