Photo: Roasted Pepper and Goat Cheese Sandwiches Recipe
Ingredients
- 4 large red or yellow bell peppers, preferably Holland
- 2 tablespoons good olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons drained capers
For assembling:
- 1 large ciabatta bread, halved horizontally
- 1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
- 8 to 10 large basil leaves
- 3 thin slices red onion
- Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 500 degrees F.
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.
To assemble the sandwiches, 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. Cover with the top half of the ciabatta and cut into individual servings.
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By emaw33
Baltimore, MD
on January 16, 2012
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Sooo good! I agree that roasting the peppers makes this a bit labor intensive for a sandwich, but well worth it! I didn't use capers out of personal preference, and added sliced turkey to make this more filling. Absolutely delicious!
By leethebruin
on December 30, 2011
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This sandwich is labor-intensive as far as sandwiches go (really just a matter of having the forethought and planning to roast and marinade bell peppers, but the flavors and textures are well worth it. In fact, I had two kids who didn't look thrilled to eat a roasted pepper sandwich who both cleaned their plates. I forgot to add salt & pepper in the last step, which I think would have been a mistake; the sandwich is plenty salty enough without salt in the last step.
By erinjane27
zelienople, PA
on December 24, 2011
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I have made this several times and always really enjoy this sandwich! The last time the store was out of ciabatta bread and I had to use Italian...It worked, but the bread was far too soft and I had to rip out a lot of the bread as there was far too much. So do not stray from ciabatta (thinner and hard enough to stand up to the ingredients. Also, the salt is much too much. 2 teaspoons of Kosher for 4T of liquid is a lot of salt! I am going to cut the salt by almost half (I think that I did not notice this before when I made this sandwich bc I eyeballed the teaspoon, and my eyeball must be much smaller than an actual teaspoon. Play with the goat cheese flavors! Olive is very delicious (definitely cut salt if using salty goat cheese flavor.
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