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Ingredients
- 1/3 c. extra virgin olive oil
- 6 lrg Italian frying peppers stemmed, seeded, but left whole Salt to taste Freshly-grnd black pepper to taste Extra-virgin extra virgin olive oil to taste
- 1 x Italian bread loaf, 14" to 16" long
Directions
- In a large, deep skillet set over moderate heat, heat the oil. Add in the peppers and salt and pepper to taste, and fry, turning frequently, till the peppers are browned and soft. As the peppers soften, gently crush them into the oil with the back of a large spoon and continue to fry till they're very soft, 6 to 8 min.
- Transfer the peppers to a bowl and let them cold to room temperature. Season with additional salt and pepper and, if you like, drizzle with extra-virgin extra virgin olive oil.
- Split the loaf in half lengthwise leaving one side hinged, and remove some of the inner crumb. Spoon the peppers with some of their liquid onto the Italian loaf and cut into 4 sandwiches.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 4 servings | |
| Calories 205 | |
| Calories from Fat 162 | 79% |
| Total Fat 18.29g | 23% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 104mg | 4% |
| Potassium 21mg | 1% |
| Total Carbs 9.03g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.41g | 0% |
| Protein 1.88g | 3% |
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