Then I thought, let's make things a little more interesting. Enter a jar of roasted piquillo peppers (regular red peppers will work just fine) and sliced white cheddar cheese. To balance out all that bite, I settled on cranberry-walnut bread from Acme, while sauteed onions also added sweetness. The resulting stack of reds and greens was delectably unfamiliar and comfortingly juicy. So make it yourself!
Besides canned tuna packed in olive oil, roasted red peppers are my favorite pantry staple. I always have them on hand because they are wonderful in so many ways: plain on a quick antipasto plate, mixed with olives in a tapenade, or layered scrumptiously in a chicken and goat cheese sandwich. Tonight's middle of the week dinner highlights the sweet flavor of these peppers in a divine take on the classic chicken sandwich. To get this tasty recipe that comes together in no time, read more