Name: Muhammara Open Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 4 large red bell peppers, roasted and peeled; 1 cup walnuts, toasted; 1/2 cup breadcrumbs; 2 tablespoons pomegranate molasses; 1 tablespoon lemon juice, freshly squeezed; 2 cloves garlic, minced; 1 tablespoon Aleppo pepper (or 1/2 tablespoon paprika mixed with 1/2 tablespoon red pepper flakes); 1 teaspoon ground cumin; 3 tablespoons extra virgin olive oil, plus more for drizzling; Salt and freshly ground black pepper to taste; 4 slices rustic sourdough bread, about 1-inch thick; 1/4 cup fresh parsley, roughly chopped for garnish; 2 tablespoons pomegranate seeds for garnish (optional)

Instructions

Roast the peppers

Preheat oven to 425°F (220°C). Place whole red peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel off skins, remove seeds and stems.
Prepare the muhammara

In a food processor, combine roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, garlic, Aleppo pepper, cumin, and olive oil. Pulse until you have a slightly coarse paste. Season with salt and black pepper to taste.
Toast the bread

Brush the sourdough slices with olive oil on both sides. Toast in a hot skillet or grill pan until golden and crisp on both sides, about 2 minutes per side. Alternatively, toast in a toaster and then drizzle with olive oil.
Assemble the sandwiches

Spread a generous layer of muhammara (about 3-4 tablespoons) on each slice of toasted bread. Drizzle with a little extra olive oil for shine and flavor.
Garnish and serve

Sprinkle the sandwiches with fresh parsley and pomegranate seeds if using. Serve immediately while the bread is still warm and the spread is at room temperature for the best flavor combination.

Muhammara Open Sandwich

Ingredients

Instructions

Nutritional Information