Preheat oven to 500°F/260°C. Mix pepper quarters with olive oil and line on baking sheet. Add salt and pepper. Roast in oven until skin is completely roasted.
Remove pepper from oven. Put in a bowl and cover with plastic wrap. Let pepper cool down for 2 minutes before peeling skin with small knife. Set aside.
Mix mayonnaise and mustard, brush mixture on bread slices and top with lettuce, shaved ham and roasted pepper.
A medium-bodied beer with fruity, spicy accents to deliver a mildly sweet taste and a mild finish.
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