SMOKED SALMON AND ROASTED FERRER SANDWICHES

Serves: 4

Try these nutritionally power-packed sandwiches for a quick lunch or snack you’ll benefit from the bell peppers’ impressive roster of phytonutrients, such as lycopene (smart for your heart), beta-carotene, lutein and zeaxanthin (all easy on the eyes).

1 yellow bell pepper

1 red bell pepper

2 teaspoons extra-virgin olive oil, divided 8 ounces sliced smoked salmon

1 small red onion, thinly sliced

2 tablespoons roughly chopped dill

4 brioche buns

Freshly ground black pepper

MAKE IT:

1. Preheat oven to 400°F.

2. Brush peppers with 1 teaspoon olive oil and place on a baking sheet. Roast until skins are blistered, about 20 minutes.

3. Slice peppers lengthwise and let cool.

4. When peppers are cool enough to handle, peel off skins and discard; pull out ribs and seeds and discard. Slice peppers into %”-thick strips.

5. Divide salmon equally among brioche halves; top with roasted peppers, onion and dill. Drizzle with remaining 1 teaspoon oil and finish with black pepper. Close sandwiches with brioche tops.

If dill’s not your thing, substitute with chopped chives for that fresh pop of green.

SMOKED SALMON AND ROASTED FERRER SANDWICHES Photo Gallery



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