Roasted Pepper and Goat Cheese Sandwiches

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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.

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In love with this sandwiches!! I prep them and take the to the beach and its just amazing!!!!

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Easier to roast cut in 1/2 and seeded. Easy to peel.

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It was good..not eartshattering but good. Thank goodness I didn't use capers because that prob what made the sandwich salty to a few. Next time I'm thinking about converting this sandwich to a crostini.

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Great gourmet style sandwich. I prepared this as noted, however limited salt to 1 teaspoon. I felt 8oz. of the goat cheese plenty given how rich this cheese is. This serves 4-6 easily - I'm hoping left overs will be great for lunch tomorrow. Take the time to roast your own peppers. You may want to think about taking this sandwich for a summer picnic with a lovely bottle of wine!

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EXCELLENT SANDWICH--so tasty! To save time, I marinated roasted red peppers from a jar and it was delish. I followed the rest of the recipe to a "T", but cut way back on the salt and didn't miss it. Next time, I'll add canned drained quartered artichoke hearts to the marinating peppers if I have some leftover from another recipe.

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I am the biggest Ina fan and once again she amazes me! This sandwich was DELICIOUS!!!!!!!! I served it yesterday at my son's Birthday and everyone loved and it!!!!! I marinated the roasted peppers overnight and they were fabulous. This is a must try recipe!

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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!

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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.

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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.