Roasted Red Pepper Sandwiches

1. 1

   First, roast the red pepper.

2. 2

   Preheat the oven to 500 F. Place the whole pepper on a sheet pan and place in the oven for 30 to 40 minutes, until the skin is completely wrinkled and the pepper is charred, turning twice during roasting.

3. 3

   Remove the pan from the oven and immediately cover it tightly with aluminum foil, or place pepper in a glass bowl and cover.

4. 4

   Set aside for 30 minutes, or until the pepper is cool enough to handle.

5. 5

   Remove the stem from the pepper, you should be able to just pull it out.

6. 6

   Peel off the skin and then cut the peeled pepper into halves or thirds(depending on size).

7. 7

   Discard the seeds.

8. 8

   Reserve for the sandwich.

9. 9

   For the sandwich:

10. 10

    Toast the bread using your preferred method.

11. 11

    Spread the pesto on one side of each piece of the bread, layer on the peppered turkey breast, red onion, Havarti cheese, and lettuce.

12. 12

    Then add one of the slices of red pepper.

13. 13

    Top with remaining slices of bread, and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.