This recipe for caper basil vinaigrette dressed roasted peppers & mozzarella sandwiches from Bobby Flay makes super fancy, dressed up grilled cheese sandwiches! If you can’t eat cheese (because mozzarella contains casein and dairy) the roasted peppers dressed in the caper basil vinaigrette make delicious bruschetta on toasted GFCF bread! And it’s a great use of that fresh basil we’ve got growing in the herb garden. A very tasty yet light dinner perfect for summer time and Meatless Monday!
Roasted Peppers & Mozzarella Sandwiches
10 mini red and yellow peppers
GF sandwich bread, toasted
1/2 lb fresh mozzarella, cut into 1/4-inch slices (optional)
Fresh basil, for garnish
Caper Basil Vinaigrette:
1 1/2 tbsp red wine vinegar
1/2 tsp GF stone ground mustard
1/2 clove garlic, pressed
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
1 tbsp capers, drained
1 tbsp fresh basil leaves, finely chopped
Tip: I made a few of these without cheese, so they were more like bruschetta, and they were wonderful, too!
Wash, rinse and dry the peppers and basil before prepping.
Whisk together the vinegar, mustard, garlic, salt and pepper in a medium bowl. Slowly whisk in the extra virgin olive oil. Stir in the capers and basil leaves.
Preheat the oven broiler. Slice the peppers and toss with a drizzle of olive oil. Broil 2-3 minutes. Then add to the bowl and toss in the vinaigrette.
Toast the bread under the broiler. If using cheese, add the mozzarella slices and broil for 2-3 minutes. Add the peppers on top. Garnish with fresh basil.
I found the original recipe from Bobby Flay on the Food Network.