Hi Friends! Can you smell it? Feel it? The air is crinkling it’s nose with the feel of autumn.
Crunchy apples, pumpkins and the final peppers and tomatoes at the farmer’s market are all apart of early autumn. What have you found recently in your farmer’s market? When I saw these peppers and heirloom tomatoes, it was easy to figure out what I would do with them. Roasted peppers put into a toasty sandwich yummy!
Back in Magnolia Cafe days, I had a similar sandwich that I created. Banana peppers are mild, roasting them takes just a few moments on top of your stove. Peel off the blackened skin and remove the inner seeds takes just a few moments and it creates such fabulous flavors!
If you have a toaster oven it makes this sandwich come together even easier or you can put it under the broiler too. You can put little chunks of brie on the bread and toast it that way to melt the cheese, spread it around after its done toasting…Yummy, can you smell it yet? If you have a sturdy garlic mincer such as this one it makes the prep work that much easier!
The combination of roasted peppers with heirloom tomatoes and avocado is a combination I’ll eat any day! What is your favorite sandwich? Ok, next time you’re at the farmer’s market grab a few peppers and try this sandwich, Enjoy!
Autumn Farmers Market Sandwich
Sandwich with roasted banana peppers, heirloom tomatoes with avocado and brie cheese on toasty sourdough.
- 2-3 banana peppers
- 1-2 tablespoons extra virgin olive or avocado oil
- 2 cloves garlic, minced
- 1-2 slices sourdough bread
- 2 ounces brie cheese see option for vegan
- 1/4 cup hummus or white bean dip (option for vegan instead of brie cheese)
- 1/2 avocado sliced
- 2 slices heirloom tomatoe
- few (optional) basil leaves, julienned
Place banana peppers on top of burner with medium high heat, once blackened turn over to blacken each side of the pepper with tongs. Once blackened remove peppers, set aside to cool a few minutes, while cooling do step two.
Brush sourdough with olive or avocado oil. toast bread in toaster or under broiler. *if you have toaster oven put garlic and brie on bread prior to toasting.
Spread minced garlic on each piece of toast. Put brie on toast while toast is still warm or spread toast with hummus or white bean dip.
Remove blackened part of each pepper by gently rubbing the blackened area off, rinse, slice open each pepper, cut off the stem, remove seeds
Place sliced avocado on toast(s), roasted peppers, then the sliced tomatoes, optional julienned basil, either eat it opened faced or with another slice of toast on top. Enjoy!
Products used in this recipe:
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Gluten-Free, AIP and Paleo Options