Ingredients with Measurements:
- 12 pistolette rolls
- 1 red bell pepper, roasted and peeled
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Cut off the tops of the pistolette rolls and hollow out the centers.
3. Place the rolls on a baking sheet and bake for 5-7 minutes until lightly toasted.
4. In a blender or food processor, combine the roasted red pepper, mayonnaise, sour cream, lemon juice, garlic powder, salt, and black pepper. Blend until smooth.
5. Transfer the roasted red pepper sauce to a small saucepan and heat over low heat until warmed through.
6. Stir in the chopped parsley.
7. Spoon the roasted red pepper sauce into the hollowed-out pistolette rolls.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 5-7 minutes
Temperature:
- Oven temperature: 350°F (175°C)
- Saucepan heat: low heat
Serving size:
- This recipe makes 12 pistolette rolls.
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 19g
- Protein: 4g
- Sodium: 360mg
Substitutions for ingredients:
- Instead of mayonnaise, you can use Greek yogurt or vegan mayonnaise.
- Instead of sour cream, you can use plain yogurt or vegan sour cream.
- Instead of roasted red pepper, you can use sun-dried tomatoes or roasted eggplant.
Variations:
- Add cooked and crumbled bacon to the roasted red pepper sauce for a smoky flavor.
- Top the pistolette rolls with sliced avocado or grilled chicken for a heartier meal.
Tips and tricks:
- To make the roasted red pepper, place the pepper on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes until the skin is charred. Let cool, then peel off the skin.
- You can make the roasted red pepper sauce ahead of time and store it in the refrigerator for up to 3 days.
- If you don't have pistolette rolls, you can use any small bread rolls or buns.
Storage instructions:
- Store any leftover roasted red pepper sauce in an airtight container in the refrigerator for up to 3 days.
- Store any leftover pistolette rolls in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the pistolette rolls, place them in a 350°F (175°C) oven for 5-7 minutes until warmed through.
- To reheat the roasted red pepper sauce, heat it in a saucepan over low heat until warmed through.
Presentation ideas:
- Arrange the pistolette rolls on a platter and drizzle the roasted red pepper sauce over the top.
- Garnish with additional chopped parsley or sliced green onions.
Garnishes:
- Chopped parsley
- Sliced green onions
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Tomato soup
- Grilled vegetables
Troubleshooting advice:
- If the roasted red pepper sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the pistolette rolls are too hard, wrap them in a damp paper towel and microwave for 10-15 seconds.
Food safety advice:
- Make sure to thoroughly wash the red bell pepper before roasting it.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Pistolette is a type of French bread roll that is popular in New Orleans cuisine.
- Roasted red pepper sauce is a common condiment in Mediterranean and Middle Eastern cuisine.
Flavor profiles:
- The pistolette rolls are soft and slightly sweet, while the roasted red pepper sauce is tangy and slightly smoky.
Serving suggestions:
- Serve as an appetizer or a light lunch.
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