Grilled slices of Tuscan bread. Thin slices of fresh mozzarella, melted onto it. Garlic scape marinated roasted red peppers.
Hang on, I need to wipe away the drool. This open-faced sandwich was so good.
I ate this for lunch last week, whipping it up in just a few minutes over the grill. It’s a perfect summer dish. Served with a salad and it’s a whole meal — a light dinner even.
Making this is so simple. You brush the bread with olive oil (or spray it) and then grill for a few minutes until it starts to brown. Then you flip the bread and top with the cheese. Grill it for a few more minutes until the mozzarella starts to lose its shape. Then you top it with the marinated red peppers and cook for just a minute or two more. Remove from the heat and enjoy.
As for the peppers, they start with Garlic Scape Vinaigrette (a new recipe I developed for Tablespoon). It’s simple to make and is fabulous over salads or for a marinade like with these peppers. If you aren’t familiar with garlic scapes, they are the curly tops of fresh growing garlic. They are available right now, so if you see them, pick ’em up (and freeze extras).
Of course, if you can’t get garlic scapes, any vinaigrette will work in this recipe. But I really have to recommend using the garlic scape vinaigrette.
Anyway, you mix up the vinaigrette with roasted red peppers, like the recipe for making roasted red peppers on the grill that I shared last week. Close the jar, chill for a day and then they are all ready to go.
Once that’s done, they can be used on everything from salads and sandwiches to crostini. Look, I wouldn’t normally ask you to make three recipes (roasted peppers, garlic scape vinaigrette and these marinated peppers) to get to the final dish … but this time, it’s totally worth it. Swear.
Have you had garlic scapes?
- 2 roasted red peppers, , peeled and cut into slices
- 1/2 cup Garlic Scape Vinaigrette or vinaigrette of your choice
- Add the red peppers and garlic scape vinaigrette to a pint canning jar. Cover, seal and shake well to mix.
- Cover and chill for at least 24 hours before using.