Red bell peppers have much more vitamin C than green ones—they stay on the bush a few weeks longer to earn it. Rich in calcium and beta carotene too, this easy to make lunch makes you 6 days younger.
Preparation Time: 10 minutes
Cooking Time: 0 minutes
1 (8-inch) round tomato bread or foccacia
1/4 cup olive relish, such as American Spoon brand
1 cup packed arugula (a salad green) leaves
1/4 cup packed sliced basil leaves
4 ounces fresh mozzarella cheese, well drained*
1/2 teaspoon freshly ground black pepper
1 to 2 jars (7 ounces each) roasted red bell peppers, as desired
Split bread in half lengthwise using a long serrated knife; open into two rounds. Spread olive relish over cut sides of bread. Layer arugula and basil on bottom half of bread. Cut cheese into thin slices; arrange over basil. Sprinkle pepper over cheese. Drain bell peppers well. Tear into thick strips and arrange over cheese. Close sandwich with top of bread and cut into wedges.
Toast the bread in a toaster oven for 2 minutes before slicing it open, just to crisp it. Toasting nearly always brings up flavor, especially of baked goods. Microwaving the bread would warm it, but not develop the slight crustiness that toasting does. *The best-quality mozzarella—fresh mozzarella—is always kept in a liquid bath. If unavailable, use the low-moisture form found in most supermarkets.
1 to 2 cups roasted and peeled fresh bell pepper strips may replace the bottled; chopped pitted Kalamata or Sicilian olives moistened with a bit of olive oil may replace the olive relish, and baby spinach leaves may replace the arugula, though the sandwich will taste less spicy. An added roasted, peeled red jalapeno, also available in jars, or an added roasted, peeled poblano pepper would add extra zing—quite a lot of extra zing—and would be truly delicious. Be sure to seed and stem them both.
Fat Calories: 64.90 g
Total Fat: 7.20 g
Sat. Fat: 3.01 g
Cholesterol: 16.00 mg
Total Carbohydrate: 65.80 g
Fiber: 9.50 g
Sugars: 25.00 g
Protein: 13.00 g