Title: Rolled Tortilla Sandwich with Red Pepper Cheese Spread
Categories: Sandwich, Cheese/eggs, Vegetable
Yield: 4 Sandwiches
MMMMM--------------------------SANDWICH-------------------------------
4 Flour tortillas (10-12")
6 oz Harvarti or Jack Cheese;
-thinly sliced
MMMMM---------------------RED PEPPER SPREAD--------------------------
1 c Canned roasted red bell
-peppers; drained
1/4 c Fresh basil leaves; packed
1 tb Basalmic vinegar
2 ts Olive oil
Red Pepper Spread:
Combine all spread ingredients in a food processor or blender;
whirl until smooth. Pour into a 2 quart pan, boil and stir over
medium-high heat until reduced to 1/2 cup, about 2 minutes. Cool.
Sandwiches:
Lay tortillas flat. Spread 2 tb of the red pepper filling over each
tortilla, leaving bare a quarter-moon section (1" wide at midpoint)
along 1 edge. Divide cheese among tortillas, layering in a single
layer across center of each tortilla, parallel to the plain edge;
brush plain edge lightly with water. Starting opposite plain edge,
tightly roll each tortilla around filling, tucking in cheese. Press
firmly against moist edge to seal. If made ahead, wrap airtight and
chill up until next day. Cut each tortilla diagonally into 2" wide
slices, seal in a plastic bag to transport. Sandwich stays fresh
at room temperature up to 5 hours.
