WCC #1 - Havana Sandwiches

This the THE sandwich. They are very good and very big - I didn't even finish half of mine. It is so good you'll want to kiss the cook. Scott says to think about adding some cheese - like mozza or gouda. That is what he's doing next time we have these.

Havana Sandwiches
adapted from Vegetarian Planet by Didi Emmons

1 loaf of bread, like a french loaf
1 onion, sliced
1 orange or red pepper, sliced
1 garlic clove minced
1 canned chipolte pepper with adobo sauce
1/4 cup mayo
1 tomato sliced

Cut two thick sections of bread from the loaf. We used about 3/4 of a loaf of bread for 2 sandwiches. Split horizontally. Put a cutting board on top of the bread and weigh down with some cans. Leave until you are ready to assemble the sandwiches.

Heat 1 tb oil in a skillet over medium high heat. Saute the onions and peppers until soft, about 15 minutes. Season lightly with salt and pepper.

Meanwhile, chop the chipolte and mix with the mayo and garlic.

Remove the weights from the bread. Spread all pieces of bread with the mayo. Top on half of each sandwich with the peppers mixture, and top that with the tomatos. Top with the remaining bread.

In the same skillet, heat another tb of oil. Add the sandwiches and cook for 4 to 5 minutes on each side until golden and crisp. Serve immediately.