▪ Roasted Piquillo Peppers
▪ Olive oil
▪ Italian Bread — 8 slices
▪ Pesto Mayo — ½ cup
▪ Fresh Mozzarella
1. Preheat grill or large heavy frying pan over medium heat. Add 1 Tbsp olive oil and lightly fry peppers. Set aside.
2. Coat bread (insides) with pesto mayo. Layer on Piquillo peppers and then slices of Mozzarella.
3. Lightly brush bread (outsides) with olive oil. Put sandwiches in grill or frying pan. If you have a grill press, place it on top of sandwiches. If not, you can use a flat plate or another frying pan to press sandwiches. Cook over medium-high heat until bread is lightly toasted. You want the bread toasted and peppers warm, but the cheese only slightly melted.