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  • Geriann Bermúdez

    Pan Bagnat with Grilled Peppers and Basil Vinaigrette serves 4 active time: 40 min For the peppers 2 large red bell peppers – quartered; stems, seeds and veins removed 1 teaspoon olive oil For the vinaigrette 12 large basil leaves 2 tablespoons aged balsamic or red wine vinegar 6 tablespoons extra virgin olive oil 1 garlic clove – peeled 1/4 teaspoon sea salt freshly ground black pepper to taste For the sandwich 1/3 cup – pitted Niçoise or Kalamata olives coarsely chopped 1 tablespoon capers – drained and finely chopped 4 baguette or ciabatta rolls 4 scallions – white and pale green part cut in 1/8” slices (1/2 cup) 4 hardboiled eggs – shelled and cut in 1/4” slices 2 medium ripe tomatoes – cut in 1/4” slices 1/2 seedless cucumber – cut in 1/8” slices (use mandoline or hand slicer) sea salt and freshly ground black pepper to taste Preheat grill to medium-high heat. Step 1: 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.) Step 2: 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. Step 3: In a small bowl, mix the olive and the capers. Set aside. Step 4: 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 the 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. Niçoise salad with grilled vegetables and basil-mustard vinaigretye

  • When Less is More

    Pan bagnat with grilled peppers and basil vinaigrette - hard boiled eggs are the star of this sandwich

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