I made my standard bison steak and cheese sub, but I add fresh tomato slices and I also roasted a pepper and included that on the sandwich too. It turned out quite yummy. It was the first time I roasted the pepper over an open flame on my stove (I usually do it under the broiler). The flame method was faster, but more hands-on and I had to babysit it. I stuck the pepper in a ziploc bag to steam so the skin would come off more easily. I should have left it on the flame a bit longer and next time I’ll probably roast the whole pepper and then cut it/scrape the seeds out afterwards. For those who are curious, I used sliced farmer’s cheese from the Amish market.
Quick Sunday Night Dinner