Open Face Grilled Pepper Sandwiches

Serves:

Ingredients:

8 ea Bread, Italian
1 ea Oil, olive or canola for
1 x Brushing grill rack
1 ea Onion, Vidalia, sliced
1 ea Pepper, red bell, sliced
1 ea Pepper, yellow, sliced
1/4 c Capers, including liquid
2 tb Oil, olive or canola
2 oz Anchovey fillets, drained

Method:

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.