At the cafe I am always looking for new ways to spike up a sandwich. Last weekend I was playing around with some seasonal peppers.
2 Red Peppers ( or one jar roasted peppers drained)
8oz Cream Cheese
1/4 Cup Parm Cheese
1 Tablespoon Honey
1 Teaspoon Salt
To Roast Peppers:
Start by roasted whole peppers on the grill or in the broiler until black. Remove peppers from heat and let them cool. Remove the burnt skin hand. Do not rinse. Remove the stem and seeds. Slice peppers into strips.
Place roasted pepper in food processor. Add cream cheese, parm cheese, salt and honey. Blend in food processor well.
Remove and chill in refrigerator for 20 minutes to firm up. Serve on sandwich with turkey or grilled veggies. Also works great as an appetizer on toasted bread or crackers.