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Roasted Red Pepper Sandwiches with Tapenade and Basil

See full recipe on: Food & Wine



Ingredients

5 large red bell peppers
2 garlic cloves, minced
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 can anchovy fillets (3 ounces), drained and minced
Salt and freshly ground pepper
Two 24-inch baguettes, halved lengthwise
1/3 cup black olive tapenade from a jar
20 basil leaves

Nutrition 12 servings

Per Serving % Daily Value
Calories 190
Fat 2g 3%
Carbs 32g 10%
Protein 9g 19%
Fiber 3g 12%
Cholesterol 6mg 2%
Sodium 572mg 23%
     
Fat
Carbs
Protein

Preparation






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