Roasted Pepper & Gouda Sandwiches with Pear Salad

Name: Roasted Pepper & Gouda Sandwiches with Pear Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole pear (quartered, cored, and thinly sliced); 1 tbsp rice vinegar; 1 tbsp olive oil; to taste salt (for marinade); to taste pepper (for marinade); 2 tsp olive oil; 2 whole peppers (stems and cores removed, sliced crosswise and thinly sliced); to taste salt (for peppers); to taste pepper (for peppers); 1 tbsp balsamic vinegar; 4 slices bread; to taste fig spread; 2 oz gouda (thinly sliced); 1 tbsp olive oil (for cooking sandwiches); 1 head lettuce (roughly chopped); 0.5 cup buttermilk; to taste salt (for salad); to taste pepper (for salad)

Warm sandwiches with roasted peppers, melted gouda, and fig spread, served alongside a fresh pear and lettuce salad with buttermilk dressing.

35 min total4 servingsAmerican

Calories

385

Protein

12g

Carbs

42g

Fat

18g

Ingredients

1 whole pear (quartered, cored, and thinly sliced)
1 tbsp rice vinegar
1 tbsp olive oil
to taste salt (for marinade)
to taste pepper (for marinade)
2 tsp olive oil
2 whole peppers (stems and cores removed, sliced crosswise and thinly sliced)
to taste salt (for peppers)
to taste pepper (for peppers)
1 tbsp balsamic vinegar
4 slices bread
to taste fig spread
2 oz gouda (thinly sliced)
1 tbsp olive oil (for cooking sandwiches)
1 head lettuce (roughly chopped)
0.5 cup buttermilk
to taste salt (for salad)
to taste pepper (for salad)

Instructions

1
Wash and dry the fresh produce.
2
Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise.
3
Thinly slice the gouda and fontina; combine in a bowl.
4
Cut off and discard the root end of the lettuce; roughly chop the leaves.
5
Quarter, core, and thinly slice the pear.
6
In a large bowl, combine the sliced pear, rice vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
7
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
8
Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.
9
Add the balsamic vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the peppers are coated.
10
Turn off the heat.
11
Assemble the sandwiches using the bread, fig spread, cooked peppers, and sliced cheeses; season with salt and pepper.
12
Rinse and wipe out the pan used to cook the peppers.
13
In the same pan, heat 1 tablespoon of olive oil on medium until hot.
14
Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping).
15
Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle.
16
Meanwhile, add half the buttermilk (you will have extra) to the bowl of marinated pear. Toss to thoroughly combine. Add the chopped lettuce; gently toss to coat. Taste, then season with salt and pepper if desired.
17
Serve the cooked sandwiches with the salad on the side. Enjoy!