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Open-Faced Smoked Bell Pepper and Basil Sandwich with Goat Cheese Sauce

Yield 4 servings
Buy a wide loaf of bakery bread for the base of this sandwich. Cutting the bread diagonally yields a surface area large enough for the topping.


  • Bell peppers:
  • 2 cups hickory wood chips
  • 4 medium red bell peppers
  • Cooking spray
  • 1/4 cup thinly sliced fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Crostini:
  • 4 (1-ounce) slices diagonally cut French bread (about 1/2 inch thick)
  • 1 large garlic clove
  • Sauce:
  • 1/4 cup (2 ounces) goat cheese
  • 2 1/2 tablespoons half-and-half
  • 1/8 teaspoon salt

Nutrition Information

  • calories 134
  • caloriesfromfat 29 %
  • fat 4.3 g
  • satfat 2 g
  • monofat 1 g
  • polyfat 0.5 g
  • protein 4.5 g
  • carbohydrate 19.8 g
  • fiber 2.1 g
  • cholesterol 10 mg
  • iron 1.7 mg
  • sodium 475 mg
  • calcium 77 mg

How to Make It

  1. Prepare grill.

  2. To prepare bell peppers, wrap wood chips in a double layer of foil; pierce foil packet several times. Add foil packet to grill rack; grill 10 minutes. Place bell peppers on a grill rack coated with cooking spray; cover and grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. Combine bell peppers, basil, 1/4 teaspoon salt, and black pepper.

  3. To prepare crostini, coat both sides of bread with cooking spray. Place on grill rack; grill 30 seconds on each side until lightly browned. Remove from grill; rub each bread slice with garlic clove.

  4. To prepare sauce, combine cheese, half-and-half, and 1/8 teaspoon salt in a small microwave-safe bowl; microwave at high 25 seconds; stir well with a whisk.

  5. Top each crostino with about 1/3 cup bell peppers; drizzle each with about 1 tablespoon sauce.