Guacamole, Hummus and Roasted Peppers in Collage
Sandwich is always be my husband's favorite. I tried to make a different style of sandwich. The idea was come from Ina Garten which I have modified lots.
Garten's style sandwich:
- has used balsamic vinegar to make roasted red peppers
- has used goat cheese for spreading on
- has used basil for assembling the sandwich
My style sandwich:
- has used nypa vinegar (cuka nipah palm) to make roasted peppers
- has used guacamole and hummus for spreading on
- has used baby spinach for assembling the sandwich
Same things that we have used, ciabatta bread and red onion slices.
So I can say that my sandwich is fusion style which is mixed Italian for the bread and roasted red peppers, South-East Asian for nypa vinegar, Mexican for guacamole and Middle East for hummus.
Just so you know Nypa palm vinegar is from Nypa fruticans, known as the Attap Palm (Singapore), Mangrove Palm or Nipah palm (Indonesia, Malaysia), Nipa Palm (Philippines), D?a Nu?c (Vietnam), Gol Pata (Bangladesh), and Dani (Burma) is the only palm considered a mangrove.
Roasted Red Peppers Sandwich 2
Roasted Red Peppers, Guacamole and Hummus Sandwich. Recipe by Ina Garten, modified by me
Ingredients:
- 4 large red peppers
- 2 tbsp good olive oil
- 1 tbsp nypa vinegar
- 2 cloves garlic, minced
- salt and freshly ground black pepper
- 2 tbsp drained capers, chopped
Roasted Peppers
- 1 large ciabatta bread, halved horizontally
- guacamole as desired
- hummus as desired
- 10 baby spinach leaves
- 3 thin slices red onion
- freshly ground black pepper
- Roasted Red Peppers Sandwich
Directions:
1. Preheat the oven to 500 degrees F.
2. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
3. Meanwhile, combine the olive oil, nypa vinegar, garlic, salt, and pepper in a small bowl. Set aside.
4. Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
5. To assemble the sandwiches, spread the bottom half of the loaf with the guacamole and the top half of the loaf with hummus. Add a layer of peppers and then a layer of spinach. Separate the onions into rings and spread out on top. Sprinkle with pepper. Cover with the top half of the ciabatta and cut into individual servings.