🍳 Crunchy Baguette with Oven Peppers and Olives

Name: Crunchy Baguette with Oven Peppers and Olives
Total time: 30 min
Yield: 4 servings
Ingredients: red pepper 3 pcs; olive oil 2 tbsp; baguette 2 pcs; arugula 500 g; green olives 50 g; lemons 1 pcs; mayonnaise 4 tbsp; plain yogurt 4 tbsp; mustard 1 tsp; honey 1 tsp; salt pinch; black ground pepper pinch

372 kcal · 30 min · 4 servings

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Ingredients

red pepper 3 pcs
olive oil 2 tbsp
baguette 2 pcs
arugula 500 g
green olives 50 g
lemons 1 pcs
mayonnaise 4 tbsp
plain yogurt 4 tbsp
mustard 1 tsp
honey 1 tsp
salt pinch
black ground pepper pinch

Instructions

1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. Wash the peppers thoroughly under running water.
3. Cut the peppers in half lengthwise.
4. Remove the green stem and seeds from the pepper halves.
5. Place the pepper halves skin-side up on a baking sheet.
6. Drizzle the peppers evenly with olive oil.
7. Slide the tray onto the top rack of the oven.
8. Roast the peppers in the oven for about 10 minutes.
9. Add the baguettes after about 8 minutes of baking time.
10. Finish baking the baguettes together with the peppers.
11. Wash the arugula under cold water.
12. Dry the arugula thoroughly with a kitchen towel or a salad spinner.
13. Let the olives drain well in a sieve.
14. Cut the olives into thin rings.
15. Wash the lemon thoroughly.
16. Grate about one teaspoon of the green lemon zest.
17. Cut the lemon in half.
18. Squeeze the juice from the lemon halves.
19. Add mayonnaise, yogurt, mustard, and honey to a small bowl.
20. Mix the ingredients for the sauce well together.
21. Season the sauce with salt and black pepper.
22. Add the grated lemon zest to the sauce.
23. Drop the lemon juice into the sauce.
24. Finally, taste the sauce and adjust the seasoning.
25. Carefully remove the baguette and peppers from the oven.
26. Let the baked ingredients cool down for a short while.
27. Cut the roasted peppers into thin strips.
28. Slice the baguette lengthwise without cutting all the way through.
29. Spread the lemon mayonnaise on the inside of the baguette halves.
30. Generously top the baguette with the arugula.
31. Distribute the pepper strips evenly on top.
32. Sprinkle the olive rings over the sandwich.
33. Serve the sandwich immediately and enjoy your meal.

Nutrition per serving

kcal: 372
Protein: 9 g · Fett/Fat: 20 g · Carbs: 37 g