SOUTHWESTERN SANDWICH

so i have a ridiculous amount of ciabatta left from baking this weekend, and now it’s definitely sammy time.

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YOU WILL NEED…

bread or roll
black bean acorn squash dip
raw or roasted red bell pepper
lettuce
guacamole

if you’re starting with a raw pepper, roast that sumbitch. just put it directly on a burner on your stove and turn the flame on high. flip it a few times until there’s a nice char on each side.

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if you’re using jarred roasted red peppers, blot the excess liquid off.

now prepare the guac.

GUACAMOLE

1 avodaco
2-3T red onion, diced
1 clove garlic, minced
juice of half a lime
1/4t salt
1t cilantro, ripped or minced

mash everything except the onions in a bowl until smooth. now mix in the onions. done.

BACK TO THE SANDWICH…

cut the pepper in half and remove the innards, and then cut it into a nice sandwich-sized hunk. i used half the pepper and did two layers since my pepper was rather long.

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warm the black bean dip a little bit. you can use it cold, but why should you have to do that? it’s freezing in my house right now. spread the dip on one half of the roll and guacamole on the other half.┬ácut your lettuce or grab a handful of spring mix if that’s what you’ve got. i usually never eat romaine because it’s kind of flavorless, but it was either that or kale today.

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assemble and chow down!

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