Gluten Free Flatbread Sandwiches - Roast Pepper & Herb Mayonnaise
 
 
Serves: 3
Ingredients
Herb Mayonnaise
  • Vegenaise or mayonnaise of your choosing
  • Lemon
  • Dried tarragon
  • Dried Basil
  • Dried chives
  • Salt & pepper
Instructions
  1. I roasted my peppers at 400F. I placed an oven rack at the top of the oven and placed the peppers directly on the rack. Cook until the skin starts to blacken rotating throughout the cook time, about 40 minutes. Remove from the oven with a set of tongs and place in a bowl that you can cover with aluminum foil or a tight fitting lid. Let them sit like this for 30 minutes or so and then peel off the blackened skins and slice into slivers.
  2. For the mayonnaise, mix together all of the ingredients until you achieve the flavor you like. I like to keep the consistency nice and thick. Make sure to thoroughly mix in your lemon until it is well incorporated before taste testing and adding more lemon or Vegenaise.
  3. I find it VERY useful to wrap the base of the sandwiches with parchment paper so that you can hold and enjoy the sandwich without ending up with the filing in your lap.
Spicy cauliflower sandwich:
  1. For this one, I substituted cauliflower for broccoli in the Green Kitchen Stories Broccoli Flatbread recipe. Then I smeared a thick layer of homemade guacamole on one side of the bread and a spicy harissa and Vegenaise dressing on the other side. Then I threw in some lettuce and frisee.
Recipe by at https://www.thescratchartist.com/?p=5021