Wednesday, 24 July 2013

Red bell pepper, almonds and garlic dip / sandwich spread

I first had it at Moshe’s in one of their sandwiches. They probably serve the best sandwiches in the city and I love their use of ingredients. This dip was used as a spread in a sandwich and tasted heavenly. So, I started my quest for a good recipe for this spread. And found a gem at 
Using this spread and my own combinations of sautéed vegetables, I made grilled sandwiches for dinner few days back and my two heroes loved them- my husband and my dad J It was a rainy day and the crisp sandwiches with nutty peppery taste of the spread was very pleasing and put us all in a gay mood leaving our monsoon blues behind! So, get started; add a new variety to your sandwich list and expect happy lot of people :)
Original recipe-

½ cup whole almonds, toasted
1 cup roasted red bell pepper
2 tsp red wine vinegar
1 large garlic clove
2 tbsp extra virgin olive oil
1 tsp Spanish paprika or Kashmiri red chilly powder
1. To roast a bell pepper, heat some olive oil in a non-stick pan and roast the bell pepper on a slow flame, covered. When the skin gets wrinkled and is burnt a bit, remove and allow it to cool down a bit. Peel of the skin with help of a knife. And now chop the pepper in small pieces.
     2. Make fine powder of the toasted almonds in a mixer-grinder.
     3. Now add the chopped bell pepper, red wine vinegar, garlic and olive oil. Blend till it forms a smooth paste. It will be a bit grainy since it has almonds. It has a lovely texture and feels as awesome as it tastes.
     4. Season it with salt and black pepper.

Grilled Sandwiches made with the spread :)
     Recipe at: Grilled Sandwiches with red bell pepper and almond spread
Bon Apetit!






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