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 pon600
on May 04, 2013
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The simple ingredients don't sound as if it would combine to make a really fabulous sandwich, but believe me, it is Fabulous! I first made it for my husband for a road trip and he called from the car to say it was delicious. And I've rec'd the same response every time.
I'm making the peppers today but using them to include in an antipasta platter. I hope there will be leftovers so that I can make the sandwich. I'm also making Ina's mussels in the red sauce which is another Big Hit every time. Don't skip on the saffron if you make it.
By Lady Ann Colon
on February 11, 2013
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In love with this sandwiches!! I prep them and take the to the beach and its just amazing!!!!
By SnowbellPrincess
North Miami,fl.
on October 04, 2012
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Easier to roast cut in 1/2 and seeded. Easy to peel.
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