Grilled Vegetable Sandwich with Roasted Anaheim Chile Peppers
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
Yield: 2 SERVINGS
2 brioche buns, cut in half, lengthwise
3 tablespoons mayonnaise (recommend Hellmann’s brand)
2 zucchini slices, cut 1/4 inch thick, lengthwise
4-6 fresh basil leaves
2 tomato slices, cut 1/4 inch thick
2 roasted Anaheim chiles (recipe follows)
2 mozzarella cheese, sliced
handful of microgreens
Roasting Anaheim Chile Peppers:
1. Preheat the broiler to 400°F. Wash the chiles and dry them with paper towel.
2. Place the chiles in a baking sheet lined with aluminum foil.
3. Roast the chiles about 3 to 5 minutes on each side. Turn the chiles frequently to get the skin blistered and charred evenly. You want it about 60-70% charred.
4. Put the roasted chiles in a heat-safe bowl and cover with a kitchen towel to maintain some steam to help the skin come off more easily. Once cool, peel the chiles.
Making the sandwich:
1. Brush the zucchini slices with a little olive oil and grill it for 4 to 5 minutes on each side. Set aside.
2. Toast the brioche buns of your choosing (pan, oven, grill, etc.) until golden brown.
3. Slather mayonnaise and add the ingredients in this order: basil leaves, grilled zucchini, tomato, roasted chile pepper, mozzarella cheese, and microgreens.
4. Add the top brioche bun and enjoy!