Ingredients
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1 cup roasted red peppers, plus 1 tablespoon liquid from jar, divided
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1 cup walnuts
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1 tablespoon red-wine vinegar
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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4 (3-ounce) ciabatta rolls, split horizontally
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2 cups loosely packed baby arugula
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1/2 cup thinly sliced red onion
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8 (1-ounce) slices fresh mozzarella cheese
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1 medium tomato, cored and cut into 8 (1/4-inch) slices
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1/4 teaspoon salt
Directions
- Combine roasted red peppers, walnuts, vinegar, paprika and garlic powder in a food processor; process until a slightly chunky spread forms, 2 to 3 minutes, stopping to scrape down sides as needed and adding liquid from the pepper jar, 1 teaspoon at a time, as needed to help puree the mixture.
- Spread the pepper mixture evenly on cut sides of ciabatta rolls (about 2 tablespoons each). Top each bottom slice with 1/2 cup arugula, 2 tablespoons sliced onion, 2 mozzarella slices and 2 tomato slices. Sprinkle with salt. Top with the remaining ciabatta slices. Cut the sandwiches in half and serve.
