This is the sandwich to go with my gazpacho recipe. Not too complicated but tasty!
This recipe makes 2 sandwiches, but can easily be multiplied.
1 red pepper pepper
1/4 onion, sliced
1 cup fresh spinach (frozen is fine)
2 rolls (I used torta rolls)
2 slices of vegan swiss cheese (I used Daiya)
Pre-heat the oven to 425 degrees.
Rub the pepper with some olive oil. This does not really help with the roasting process, just adds flavor.
Bake for 15 minutes, until the upside is lightly browned.
While the pepper roasts, sautee the slices onions and spinach in a pan over medium heat, with a touch of olive oil. Once the onions are translucent, set aside.
Remove the peppers from the oven and turn them over.
Bake for another 15 minutes.
The skin should be charred now and the pepper should practically be falling apart.
Place your pepper in a zip-lock bag. Let it sit and cool for 5 minutes.
Now the skin will be soft and cool enough to peel off. I usually peel the pepper in the bag, so there is less mess. Just peel off all the charred skin either with your fingers or a small knife.
Now cut the pepper in half. The steam and attached seeds will come out easily.
Wipe away any remaining seeds.
Set the two pepper halves aside.
Now we can assemble....
Heat a pan (the one you did the spinach in is fine) over medium-high heat.
Take spread of mustard and horseradish on each roll.
Add a slice of cheese on one side of each roll.
On half of the bell pepper on top of the cheese for each roll.
Add the spinach mixture on top of the pepper pepper.
Top with the other piece of the roll.
Squish the sandwich down a bit, this will help it all stay together
Place in the hot pan. Cook a few minutes, until the roll is crisp and golden.
Flip over and repeat on the other side.
Now you have a tasty grilled sandwich to go with your soup!