MEK Pickled Peppers and Parsley Pesto Sandwich

For Pickled Peppers:

Make sure your peppers are rinsed and fully dried. Remove their tops. Combine the two vinegars (white and red) and add the salt, sugar, red pepper flakes, whole peppercorns, and 3 garlic cloves to it. Bring that mixture to a boil. Add the prepared peppers to a jar and pour the hot vinegar solution over them. Close the lid and refrigerate for at least two days before using. Optionally, you can cook the peppers al dente in the vinegar solution; this way, your pickle will be ready the same day.

For Parsley Pesto:

Add the 2 cups packed parsley leaves, 2 garlic cloves, ¼ cup walnuts or pecans, lemon juice and salt (to taste), black pepper, ¼ cup shredded parmesan cheese, and ½ cup olive oil to your food processor bowl. Blend until smooth. Adjust the seasoning to your taste.

For Assembly:

Take your bread (whole-wheat bread is suggested, with a recipe found in a separate video). Spread cream cheese if desired. Layer fresh mozzarella, lettuce, thinly sliced cucumbers, pickled peppers, and parsley pesto. Season with some black pepper and a sprinkle of parmesan. Assemble your sandwich your way and enjoy this simple yet healthy and delicious sandwich.