Nectarine, Roasted Pepper and Ham Sandwich
Servings: 1 sandwich
- 3 slices of Hillshire Farm® Thin Sliced Honey Ham
- 2 slices of Pepperidge Farm® Harvest Blends ™ Ancient Grain Bread
- Hellmann's® Real Mayonnaise
- Roasted Red Pepper slices instructions to roast your own in methods
- ½ Nectarine cut into thin wedges, or slices
- salt and pepper to taste
Roasted Red Pepper
Preheat broiler to 425°F.
Wash and dry the roasted red peppers.
Remove the stem and seeds from a red bell pepper. Cut the pepper into quarters, and then each quarter in half for 8 slices. Remove the white pith.
Place the cut pieces on a lined baking tray, skin side up.
Drizzle with olive oil, and rub to coat.
Transfer to the preheated oven and broil for 5 minutes. Check on the peppers and rotate to ensure even charring. Broil for a further 5 - 10 minutes until there is a nice black char on the skins.
Remove from the oven. Using tongs, place the hot red pepper slices in a bowl and cover tightly with plastic wrap - this is to steam the pepper slices, so that the skin will be easier to remove.
When the roasted red pepper has cooled down, peel the skin. Place these pepper slices in a jar, add some olive oil and salt. Cover and store in the fridge.
Use as needed.
Assembling the Ham Sandwich
Spread mayonnaise on one side of each bread slice.
Place 3 slices of the thinly sliced honey ham on one bread slice.
Top this with the roasted red pepper and thinly sliced nectarine (optional - add some ground black pepper on top).
Add arugula leaves, and top with the second slice of bread. Slice in half and serve. Enjoy!