This is my wonderful vegetarian-friendly version of the classic BLT – bacon, lettuce and tomato. I’ve replaced the bacon with bell-peppers. I used red bell-peppers for my sandwiches. However, feel free to use yellow or orange peppers. I wouldn’t recommend using green bell pepper because I find them bitter, whereas the red, yellow and orange peppers are more sweet. The end result is a delicious vegetarian BLT. The sweet crunch of the bell pepper go well with intense tomato tang from the sun-dried tomatoes. This taste bud tantalizing sandwich is also antioxidant rich, high in Vitamin C and contains capsaicin from the cayenne pepper. Capsaicin is said to help decrease pain and with weight management. Some studies even suggest that capsaicin may be effective in fighting certain cancers.
BLT’s; Bell peppers, Lettuce and Tomato Sandwiches serves 4
- 2 medium red bell peppers, seeded and small diced
- 4-6 sun-dried tomatoes in oil (depending on size), minced, about 1/3 cup packed
- 2 medium cloves garlic, finely minced, about 1 ½ teaspoons
- 1 tablespoon capers, rinsed and minced, optional
- 1 teaspoon sweet paprika
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon sea salt or kosher salt, plus extra for seasoning
- ⅛ teaspoon fresh cracked black pepper
- 4 small whole wheat buns, sliced in half
- 2 ounces Romaine lettuce
- 4 tablespoons mayonnaise, cream cheese or quark (a soft German cheese)
- Place the red bell peppers, sun-dried tomatoes, garlic, capers, paprika, cayenne, salt and pepper into a medium-sized mixing bowl. Combine ingredients and check for seasonings, adding more if necessary.
- Then, assemble the sandwiches. To assemble the sandwiches start by toasting the bread in a toaster to your desired crispness.
- Then, spread each half of the bun with ½ tablespoon of mayonnaise. Then, layer the bottom bun with ¼ of the red pepper mixture, ¼ of the lettuce and lastly, the top half of the bun. Enjoy immediately.