1/4 c fresh basil, dill, baby arugula, or baby spinach leaves
1/2 tsp. salt
1/2 tsp. pepper
1 large bell pepper, roasted and skins peeled, sliced to 8 strips
Instructions
Using rolling pin, flatten bread slices to 1/4 inch thickness.
In small mixing bowl, combine softened chevre and cream cheese with salt and pepper and cream together to fully combine to smooth, spreadable consistency.
Spread each slice of bread with generous layer of chevre spread to fully cover surface. Equally divide herbs/baby leaves and place on one end of each slice of bread. Layer 4 strips of roasted bell pepper on each bread slice over top of herbs/leaves, covering no more than 1/4 of edge of each slice of bread.
Roll up bread slices into tight roll, starting with edge containing fillings. Press tightly, seam side facing down. Slice into rounds to create sandwich sushi rolls.
Serving
Suggestions
Rolls may be refrigerated and wrapped in plastic wrap prior to slicing.
Originally Submitted
8/27/2014
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