KHTS Radio Santa Clarita Radio – Santa Clarita News
By Erin Walgamuth
Once in a while I just don’t feel like cooking. Yes, me! On those occasions, which are usually at dinner time, we will have something really easy like scrambled eggs or a sandwich.
My family really likes my quick and easy sandwich spread made from roasted red peppers. You can customize this spread any way you wish. I like to throw a handful of almonds into the food processer with the other ingredients, or change the cheese to parmesan or asiago.
Please feel free to use more garlic if you are a garlic nut like me. You can change out the parsley for cilantro if you like. Anyway, this is a very fresh tasting spread that we use instead of mayonnaise or mustard.
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My daughter loves sandwiches made on fresh deli rolls. I will put the pepper spread and the other ingredients on one side of the rolls, brush olive oil on the other side and sprinkle with garlic powder. Then place the sandwiches under the broiler so the cheese melts and the rolls have a crispy edge, very tasty.
This is my daughter’s favorite sandwich combo; pepper spread, thinly sliced roast beef, thinly sliced red onion, Swiss cheese, lettuce and tomato (add the lettuce and tomato after the sandwich comes out of the oven, of course). Sliced green olives or pepperoncini are also a nice addition.
My husband says this is the perfect sandwich to eat while watching any sporting event. I think it will be great for watching the Oscars!
Well, no matter what you do with the spread I hope you enjoy it.
Roasted Red Pepper Sandwich Spread
Makes ½ cup
Total time is about 10 minutes
12oz jar of Roasted Red Peppers (usually in olive oil)
1 garlic clove finely minced
2 tablespoons of finely chopped fresh parsley
2 tablespoons of grated Pecorino Romano cheese
Salt to taste
Drain the peppers into a fine mesh sieve. Press the peppers into the mesh to drain as much liquid as possible.
Place peppers, garlic, parsley and cheese in the bowl of a food processor. Pulse until all ingredients are well combined. Spread will be a bit chunky. Taste and add salt if needed.
If you are not going to use the spread right away, you may want to drain it again before using.
Refrigerate any leftover spread.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
