Monday, August 31, 2009

Baguette with Roasted Red Pepper Spread

This sandwich was AWESOME. This is probably because I did not make it with vegan cream cheese and instead used a nice block of 1/3-less-fat Philadelphia cream cheese. Everything was very tasty. We had it with Oven Roasted Corn on the Cob and it was fantastic.

I am ashamed (or proud?) to say that we ate this whole freaking thing. What can I say? We were hungry.


Baguette with Roasted Red Pepper Spread
Vegetarian Times, May 2009

This colorful spread is a fancy, vegan version of pimiento cheese. Slipping cucumber between the filling and the lettuce helps keep the greens from wilting en route to your destination.

1 8-oz. container vegan cream cheese, softened
17-oz. jar roasted red peppers, drained well, finely chopped
3 Tbs. finely minced onion
1 clove garlic, minced (1 tsp.)
2 18-inch French baguettes
3/4 cup cucumber, peeled, seeded, and diced
12 romaine lettuce leaves
2 cups thinly sliced radicchio

1. Combine roasted red peppers, cream cheese, onion, and garlic in bowl.

2. Cut each baguette into 3 6-inch pieces. Halve each piece lengthwise. Tear out some of center from bread to make space for fillings.

3. Spread cream cheese mixture on bottom halves of bread. Top with cucumber, lettuce, and radicchio, and cover with top half of bread.

Yield: 6 servings

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