Pepper and asparagus on French bread

This bell pepper and asparagus cheddar melt sandwich is a great lunch or dinner option. The caramelized vegetables combine with the pesto spread and cheese to create a Mediterranean inspired meal your entire family will enjoy.

(1) Prepare

• Gather tools: Cutting board, skillet, chopping knife, butter knife, colander, cookie sheet
• Tip: Wash and prepare the vegetables the day before to save time and store them in your refrigerator

(2) Make the vegetable filling

Tip: The combination of charring the asparagus and refrigerating them for at least 8 hours improves their texture by breaking down the otherwise possibly stringy fibers.

3 tbsp. olive oil
pinch of sea-salt
1 lb asparagus
1 red bell pepper
1 yellow bell pepper
1 green bell pepper

1. Chop vegetables to size that will be easily layered on sandwich as shown in image.
2. Heat olive oil in a large frying pan on medium-high.
3. Add vegetables to heated oil and cook until soft and slightly charred.
4. Stir in pinch of sea-salt.
5. Remove from heat, place in storage container and refrigerate for minimum of 8 hours.

(3) Assemble the sandwich

8 oz mild or medium cheddar cheese
2 heaping tablespoons of pesto
1/3 of a cup of olive oil

1. Preheat oven to 425 degrees.
2. Cut your loaf of French bread in half and set on cookie sheet with inside facing up.
3. Combine the olive oil and pesto in a small bowl.
4. Drizzle/spread olive oil on to bread’s inside surface.
5. Arrange vegetable s and cheese on bread’s surface.
6. Toast in oven, open face up, for 10-12 minutes.
7. Remove from oven, close sandwich and slice to serve.

Get more recipes at Aloha Spirit Bakery.