I love easy, and I have to admit the Facebook PLT (pepper. lettuce and tomato) video caught my attention right away. The BLT alternative looked about as easy as they come. Start with roasted peppers, drizzle on a little maple syrup and BBQ sauce, pop in the oven and roast 20 minutes. Then Viola! You’re ready to layer up a good-tasting sandwich. So I had to give it a try. Yum, doesn’t say enough.
I served it at the August Wholistic Kitchens Club meeting and it was an immediate hit. Then I served it at our Wholistic Kitchens 4-Week class series. Bingo! Big hit again.
It truly is easy, and so I share with you. Start with a jar of roasted peppers. I double up because the sandwiches are wonderful and it’s nice to have on hand.
Drain and rinse. I dry the peppers by spreading them out on paper towels and dabbing with another paper towel. I transfer them to a parchment-lined cookie sheet and crank the oven up to 350 degrees. (The original directions call for a 200 degree oven, but i ended up roasting them for nearly an hour. So now, I roast at 350 for about 30-40 minutes.)
Drizzle a little stream of maple syrup on each piece and follow with a drizzle of your favorite BBQ sauce. I dusted them with smoked paprika (I also tried splashing with liquid smoke, but decided it didn’t add anything to the taste, so opted to stick with the smoked paprika.)
Pop in the oven and roast away.
If you plan to dig in right away, start gathering the sandwich goodies. I think Susan Voisin’s (Fatfreevegan) Tofu-Cashew Mayo is what makes the sandwich sing. Get the recipe here. IMHO, it is the absolute best mayo! And, it’s super easy to put together.
Sandwich musts – toasted bread (Ezekiel, or Dave’s 21 Grain), lettuce, tomato and lots of mayo.
So good. I like it with a delicious bowl of soup. Talk about comfort food – it doesn’t get much better than this.