Stuffed Baguette Sandwich is stacked thick with Roasted Red Bell Peppers.
Course Lunch
Cuisine Sandwich
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 4Sandwiches
Calories 299kcal
Author Ginny McMeans
Ingredients
For the Dressing
6tablespoonsextra virgin olive oil
2tablespoons balsamic vinegar, I used white but dark balsamic will work too
2tablespoonsmarinade from the jar of roasted peppers
½teaspoonItalian seasoning
For the Sandwich
4baguettes, hoagie or sun rolls
16ouncesjarred roasted red peppers or two red bell peppers to roast yourself
onion- sliced thin
freshleavesflat-leaf parsley or cilantro
2ouncesdairy-free mild white cheese slices, I used Chao Creamy Original
Instructions
Mix the dressing ingredients together and set aside.
Cut your bread lengthwise but not all the way through.
Lay the bread open and spoon about 2 tablespoons of the dressing mix that you just made on both sides of the bread. Do this to all of the rolls. You may also use your favorite bottled Italian Dressing or Balsamic Italian Dressing.
Now divide all of the ingredients between the baguettes. Lay on the 'cheese' roasted peppers, onion and a bit of the parsley.
Sprinkle on more dressing if you like. Fold over, slice and serve.
Notes
Sprinkle on more dressing if you like. Fold over, slice and serve.