Recipe - Open-Face Grilled Pepper Sandwiches

8 Bread Italian
1 Pepper, yellow cut or sliced up
1 Oil olive or canola for
One fourth cup Capers including liquid
Brushing grill rack
2 tablespoon Oil olive or canola
1 Onion, Vidalia cut or sliced up
2 ounce Anchovey fillets drained
1 Pepper, red bell cut or sliced up

Prepare the grill. When coals are hot, toast bread on grill rack, brushed
with oil, about 4 to 6 inches from heat source, for 2 minutes on each side
or until lightly browned. Transfer to a serving plate. Brush rack with oil
again. Grill onions and peppers for about 5 minutes, turning oce or twice.
Brush with oil as necessary. Vegetables will begin to char and be tender.
Spoon vegetables into a bowl. Toss with capers and 2 tbs. oil. Mound
vegetable mixture on warm toast. Lay an anchovy on top of each sandwich.
Serve hot.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip