Makes about 2 or 3 open-face sandwiches
Ingredients
A couple thick slices of good bread (Loaves from Winner have the perfect structure for sandwiches)
4 bell peppers, preferably a mix of warm colors
1 clove garlic, diced
Juice and zest of ½ a lemon
Splash of sherry vinegar
Salt to taste
Generous amount of good E.V.O.O.
¼ cup chopped parsley
Tinned boneless skinless sardines
¼ cup whole parsley leaves, dressed in lemon juice, E.V.O.O. & salt
Directions
1. Generously drizzle olive oil on the bread, and toast to desired toastiness. Optional - rub a clove of garlic on it after toasted
2. Roast peppers directly on the burner over an open flame. The flame should kiss the peppers. Use metal-tipped tongs to rotate as you go. They should turn black, which is good because this will be easier to peel later. The whole pepper should roast within 10 minutes.
3. Place the roasted peppers on a bowl, and cover them to steam. Once they're cooled, peel, de-seed, and chop them.
4. Add garlic, lemon juice & zest, splash of vinegar, salt, olive oil, and chopped parsley to the peppers.
5. Spoon onto the toasted bread, add sardines, black pepper, lemon zest, and dressed parsley leaves.
