Roasted Peppers & Mozzarella Sandwiches #glutenfree


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 ┬áin 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
Olive oil
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!

Bruschetta with Caper Basil Vinaigrette

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.

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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3 Responses

  1. dphdjd says:
    Thank you! They were so easy and the vinaigrette was delish!!!!
  2. Oh now that looks heavenly!!! I have to try this!
  3. Oh now that looks heavenly!!! I have to try this!