Tomato jam adds tang to mozzarella served on rosemary rolls.
- Yield: Makes 8
Source: Martha Stewart Living, July/August 2000
- 2 yellow bell peppers
- 8 rosemary rolls
- 1/2 cup Tomato Jam
- 1/2 bunch arugula (about 4 cups loosely packed)
- 8 ounces mozzarella, sliced into 8 rounds
Roast peppers over a gas burner until lightly charred on all sides. Transfer to a bowl, cover with plastic wrap; let sit until cool enough to handle. Rub off the charred skin using a paper towel. Remove stem, seeds, and ribs, and cut into 1/2-inchthick strips.
Slice rolls in half; spread bottoms with tomato jam. Layer with arugula, mozzarella, and peppers; top with other half of roll.