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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.