Roasted Pepper and Goat Cheese Sandwiches

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Roasted Pepper and Goat Cheese Sandwiches

 

1 large ciabatta bread, halved horizontally

11 ounces garlic-herb Montrachet or plain goat cheese, at room temperature

Roasted peppers, recipe follows

8 to 10 large basil leaves

3 thin slices of red onion

kosher salt and freshly ground black pepper

 

Spread the bottom half of the loaf with the goat cheese. Add a layer of

peppers and then a layer of basil leaves. Separate the onions into rings and

spread out on top. Sprinkle with salt and pepper. Top with the other half of

the ciabatta and cut into individual servings.

Serves 4 to 6.

 

Roasted Peppers;

4 large red or yellow bell peppers

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 garlic cloves, minced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons drained capers

 

Preheat the oven to 500 degrees. Place the whole peppers on a sheet pan and

place in the oven for 30 to 40 minutes, until the skins are completely wrinkled

and the peppers are charred, turning them twice during roasting. Remove the pan

from the oven and immediately cover it tightly with aluminum foil. Set aside

for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt and pepper in

a small bowl. Set aside.

Remove the stem from each pepper and cut them in quarters. Remove the peels and

seeds and place the peppers in a bowl along with any juices that have

collected. Discard the stems, peels and seeds. Pour the oil and vinegar mixture

over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate

for a few hours to allow the flavors to blend.

 

 

 

 

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