Title: Rolled tortilla sandwich with red pepper chee
 Categories: Sandwiches, Cheese/eggs, Vegetables
      Yield: 4 Sandwiches
 
MMMMM--------------------------SANDWICH-------------------------------
      4    10-12" Flour Tortilla
      6 oz Harvarti or Jack Cheese,
           Thinly Sliced

MMMMM---------------------RED PEPPER SPREAD--------------------------
      1 c  Canned Roasted Red Bell
           Peppers, drained
    1/4 c  Fresh Basil Leaves, packed
      1 tb Basalmic Vinegar
      2 ts Olive Oil
 
  Red Pepper Spread: Combine all spread ingredients in a food processor
  or blender; whirl until smooth. Pour into a 2 quart pan, boil and
  stir over medium-high heat until reduced to 1/2 cup, about 2 minutes.
  Cool. Sandwiches: Lay tortillas flat. Spread 2 tb of the red pepper
  filling over each tortilla, leaving pbare a quarter-moon section (1"
  wide at midpoint) along 1 edge. Divide cheese among tortillas,
  layering in a single layer across center of each tortilla, parallel
  to the plain edge; brush plain edge lightly with water. Starting
  opposite plain edge, tightly roll each tortilla around filling,
  tucking in cheese. Press firmly against moist edge to seal. If made
  ahead, wrap airtight and chill up until next day. Cut each tortilla
  diagonally into 2" wide slices, seal in a plastic bag to transport.
  Sandwich stays fresh at room temperature up to 5 hours. Source:
  Sunset Magazine, October 1991 Typed by Katherine Smith