Open Face Roasted Pepper and Feta Sandwiches


This dish is one of my favorites and its simplicity cannot be beat. Family lore has it, it came from an Eastern European (Bulgarian maybe?) couple who passed it on to some of my river-rafting friends in Colorado many years ago. Since then, it has made an appearance on nearly every rafting trip, including the one I just got back from. It was so tasty, I came home and re-created it right away.

My preferred method is to use a mix of mild green chiles and sweet peppers. But any type of pepper works just fine. Taproot’s sweet orange oranos are a delicious addition.



1. Roast any quantity of peppers until the skin is blackened: This can be done whole, but my preferred method is to cut peppers in half, remove the stem and seeds, and place cut side down on a baking sheet. Broil in the oven for several minutes until the skin blackens. Remove from oven and put peppers in a paper bag. Roll the top of the bag so it is sealed and let peppers steam for about 3 minutes. The blackened skins should slough right off, leaving you with lovely pepper filets.

2. Marinate: Slice pepper filets. In a shallow bowl or tupperware, combine peppers and 2 cloves thinly sliced garlic. Cover with olive oil.

3. Pile it on: Start with a slice of crusty french bread, followed by a slice* of feta cheese, then several slices of marinated peppers. Drizzle a little of the garlicky oil on there if you do desire.

4. Serve: This will hold its own as a main-dish sandwich. I’ve also made it on smaller pieces of bread or crackers for an appetizer. In it’s most recent iteration, it was paired with a green salad and a glass of rosé.

*The picture features crumbled cheese, but upon further investigation and recollection, it really is much better to place sliced feta underneath the layer of peppers.

Text and photography by Katie Darlington- Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger.  More of her recipes and writing can be found on her own blog, A Season to Taste.