Title: Rolled Tortilla Sandwich with Red Pepper Chee
Categories: Sandwich Cheese Vegetable
Yield: 4 Sandwiches
| SANDWICH |
| 4 | | 10-12" Flour Tortilla |
| 6 | oz | Harvarti or Jack Cheese, |
| | | Thinly Sliced |
| 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 pbare 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. Source:
Sunset Magazine, October 1991 Typed by Katherine Smith