by SarahC
SarahC's Notes:
Expand1 large organic red pepper Ask a question about this ingredient
1 whole garlic Ask a question about this ingredient
2 tablespoons Olive Oil Ask a question about this ingredient
2 tablespoons organic mayonnaise Ask a question about this ingredient
1/2 tablespoon honey Ask a question about this ingredient
1 sprinkle mustard powder Ask a question about this ingredient
1/4 teaspoon freshly ground black pepper Ask a question about this ingredient
1/4 teaspoon sea salt Ask a question about this ingredient
1 loaf ciabatta Ask a question about this ingredient
6 thin slices mozzarella Ask a question about this ingredient
4 leaves fresh basil, cut in chiffonade Ask a question about this ingredient
1 1/2 tablespoon red onions, finely chopped Ask a question about this ingredient
Preheat oven to 450 degrees
Ask a question about this stepThoroughly wash peppers
Ask a question about this stepCut out the stem and seeds
Ask a question about this stepGrease a roasting pan (or a sturdy baking sheet) with 1 tablespoon of olive oil
Ask a question about this stepThoroughly dry pepper halves, and place into pan, cut side down
Ask a question about this stepRemove a few of the dry layers of skin around the garlic, leaving the closest layers intact
Ask a question about this stepCut the top of the garlic off, ensuring that each peg has been "opened"
Ask a question about this stepPlace garlic onto a piece of foil, large enough to fully envelop it, and pour the remaining tablespoon of olive oil over the garlic
Ask a question about this stepFold the foil up around the garlic and place into the roasting pan, away from the peppers
Ask a question about this stepPlace pan into the oven, and allow to roast for 15 minutes
Ask a question about this stepAfter 15 minutes, check on peppers to see if they have began to brown. If so, allow to roast for another 10 minutes, or until there are more patches of dark brown/ black across the surface of the peppers, at which point, remove from oven and set aside to cool, allowing garlic to remain
Ask a question about this step10 minutes later, remove the garlic
Ask a question about this stepWhen cool, remove the skins of the pepper. In some areas you can use a teaspoon to coax the skin off. Fingers also work well. Once the skin is off, set aside.
Ask a question about this stepPlace the mayo into a small mixing bowl.
Ask a question about this stepAdd the honey, mustard powder, salt and pepper and mix
Ask a question about this stepHolding the garlic at the base (ensure that it is cool) squeeze the soft roasted pegs into the mayonnaise mixture.
Ask a question about this stepUsing a fork, crush the garlic as much as possible
Ask a question about this stepAdd the basil and stir
Ask a question about this stepIf you have a panini maker or grill pan, begin heating it up
Ask a question about this stepCut two sandwich-sized pieces of the ciabatta, keeping in mind the size of each slice of pepper
Ask a question about this stepCut each piece in half to create a sandwich
Ask a question about this stepSpread the mayo mixture generously onto each slice, a little heavier on each bottom slice.
Ask a question about this stepPlace 2 slices of mozzarella onto each bottom slice.
Ask a question about this stepAdd the pepper over the cheese
Ask a question about this stepTop with onions and remaining cheese
Ask a question about this stepcomplete sandwiches by placing the top slice of bread
Ask a question about this stepPlace sandwiches into panini maker of grill pan one at a time
Ask a question about this stepWhen the bread appears perfectly crisp and the inside of the sandwich has melted, you are ready to go!
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
