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Tomato jam adds tang to mozzarella served on rosemary rolls.

Martha Stewart Living, July/August 2000

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Yield:
Makes 8
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Ingredients

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Directions

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  • 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.

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  • Slice rolls in half; spread bottoms with tomato jam. Layer with arugula, mozzarella, and peppers; top with other half of roll.

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