Arugula and Roasted Red Pepper Sandwiches

This dinner is three things: very easy to veganize, very easy period, and very, very flavorful! The only problem I have with it is that I try to use only fresh, local vegetables, and arugula and red peppers are not usually in season at the same time. (When they are, the arugula is spicy, as it spices up when it grows in heat.) How I remedy that: I use jarred roasted red peppers, which are delicious and make it even easier. If you aren't using jarred, roast one medium red pepper in a 400 degree oven until it's charred and blistered, then wrap in a towel to let it sweat for a bit. Peel the skin off and core and seed it before proceeding.

Here's how to make it:

Take about a cup of jarred roasted red peppers and put them in a mini food processor (or blender, or whatever you use for such tasks) along with a clove of garlic. Blend until it's pureed. With the motor running, add a tablespoon of olive oil through the feed hole and blend.

Slice 8 oz. (usually one container) of fresh mozzarella into slices. Wash 2 cups or so of fresh arugula and take off the thick stems. Slice one loaf of ciabatta bread in half, working the knife parallel with the cutting surface.

Spread the pepper spread on both cut sides of the ciabatta. Layer on the arugula and the fresh mozzarella (except on the portion that's for the vegan daughter--more for everyone else! ;-). Close the sandwich and slice into as many sandwiches as you have people to eat it--we eat the whole thing between the four of us. Enjoy! Don't mistake the simplicity of this sandwich--it is very good and we all really enjoy it!