Reed and I had lunch at MB Post in Manhattan Beach after taking in the fair at Art Platform Los Angeles. MB Post calls itself a social house and the staff is friendly and easy going in that Californian way that makes you suspect that the standoffish-ness of the North East is really an epidemic of Seasonal Affective Disorder. Perhaps if we had more warm sun drenched cloudless days, New York would have a better reputation for customer service.
The MB Post’s lunch menu included all the usual suspects; pork belly, kale, yuzu, and burrata. We spilt the cheddar maple biscuits (the maple syrup butter was incredible), pomegranate couscous, and the burrata & roasted pepper sandwich. All were delicious.
Roasting red peppers feels heretical. You’re always avoiding that blackened char like the plague but then here you need to embrace the burn with both hands. When I first roasted red peppers I was hesitant and took them off when there were just patches of black. Such a mistake. Without charring the whole pepper its super hard to get the skin off.
Keep those peppers on the burner until they’re completely blackened. For a run down on the best practices of pepper roasting read the Food Network’s Q&A about it. If you follow their notes its a breeze.
Roasted Red Pepper & Burrata Sandwich with Green Olive Pesto (yields 1 sandwich, scale as needed)
(Active/Total Time: 20 minutes)
- 1 red pepper
- 2-3 slices burrata or fresh mozzarella cheese (I couldn’t find burrata so I used mozzarella here)
- 3-4 basil leaves
- 1 tbsp pesto
- 1tbsp green olives, finely chopped
- 1 sandwich bun
Blacken a red pepper over a gas stove or under a broiler, turning as needed until completely charred. Place pepper in a bowl. Cover with plastic wrap and allow the steam to loosen the skin, about ten minutes.
While the pepper cools, mix together the olives and the pesto in a small bowl and prep the other ingredients. Once the pepper is cool enough to handle, cut out the stem and seeds and remove the blackened skin. Don’t wash the pepper as it will wash away lots of flavor too.
Spread the pesto olive mixture onto the sandwich bun. Top with basil, cheese, roasted red pepper. Top off with the rest of the bun and serve.
-Serve with potato chips or a simple garden salad.
-Inspired by MB Post