Mozzarella and Pepper Cooler-Pressed SandwichesYunhee Kim
Recipe information
Yield
Makes 4 servings
Ingredients
1 (5-ounce) jar roasted red bell peppers, drained and roughly chopped
1 pinch hot-pepper flakes (optional for kids)
1 tablespoon roughly chopped Italian parsley, or 1 teaspoon chopped fresh oregano (optional for kids)
1 (6-ounce) container bocconcini in oil (or 3/4 cup fresh mozzarella in oil, torn into pieces), undrained
1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed
Preparation
Step 1
1. In a medium bowl, combine the first four ingredients (including the bocconcini's or mozzarella's marinade).
Step 2
2. Fill the baguette with the mixture.
Step 3
3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
Step 4
4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.
