Grilled vegetable sandwich
Ingredients
for 4 pieces
| 3 | coloured peppers |
| 8 slice | bread |
| 80 g | cream cheese with herbs |
| 100 g | tangy Gruyère, cut into slices |
| 1 | courgette, cut into slices |
| 1 tbsp | olive oil |
How it's done
Charcoal/gas/electric grill:
Cover and grill the peppers over/on a medium heat (approx. 200 °C for approx. 15 mins., until the skin is black and comes away easily. Cover the peppers with a cloth and leave for approx. 5 mins. Remove the skin, cut the peppers into pieces.
Prepare sandwich
Coat half of the bread slices with the cream cheese, top with pepper and cheese.
Charcoal/gas/electric grill:
Cover the zucchini and grill over/on a medium heat (approx. 200 °C for approx. 2 mins. on each side. Place the zucchini slices on the open sandwiches, add the remaining bread slices, coat with oil on both sides. Cover and grill over/on a medium heat (approx. 200 °C for approx. 2 mins. on each side.
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