This classic pepper and hummus sandwich is a great midday snack.

Annie Miller
August 2004

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© Pernille Pedersen

Recipe Summary

total:
30 mins
Yield:
makes 8 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the broiler. Arrange the bell pepper halves in a broiler pan, skin side up, and flatten them with the heel of your hand. Broil the peppers until the skin is blackened, about 5 minutes. Transfer them to a plate, cover with plastic wrap and let stand for 5 minutes. Peel the roasted peppers and cut the flesh into 1/2-inch strips. Keep the broiler on.

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  • Brush the bread on both sides with 1 tablespoon of the olive oil. Broil, turning once, until toasted.

  • In a medium skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring occasionally, until fragrant, about 2 minutes. Add the roasted pepper strips, season with salt and black pepper and cook, stirring occasionally, for 4 minutes. Remove the skillet from the heat and drain the roasted pepper oil into a small bowl.

  • Spread the hummus on the slices of toast and top with the roasted pepper strips, arugula and tomato slices. Season the open-faced sandwiches with salt and black pepper, drizzle with the reserved roasted pepper oil and serve.