Poivrons au Gruyere

Open sandwiches of peppers, cheese and anchovies


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

A very tasty way to start a meal.


  • 50 g (2 oz) can of anchovies in olive oil
  • 1 garlic clove
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Preheat the grill. Drain the anchovies and reserve the oil. Chop the anchovies roughly and place in a mortar or bowl. Add the garlic and some pepper. Use a pestle or wooden spoon and crush to a paste. Stir in the vinegar and slowly, by droplets, stir in the olive oil until you have a thick sauce. Taste for seasoning.

Place the peppers under the grill until they are charred on all sides.