Brown bagging it can get boring really fast. Solution? Yummy nummy sandwiches you’ll never get sick of.
Roasted Pepper and Goat Cheese Sandwiches
(Serves 4 to 6)
by Barefoot Contessa at Home
4 large red or yellow bell peppers
2 tablespoons of olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons drained capers
1 large ciabatta bread, halved horizontally
1 (11 ounce) garlic and herb goat cheese
8 to 10 basil leaves
3 thin slices red onion
kosher salt and freshly ground black pepper
Preheat oven to 500 degrees. Place the whoe peppers on a sheet pan and bake for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Rove from oven and then cover pan tightly with aluminum foil. Set aside for 30 minutes or until the peppers are cool enough to handle.
Meanwhile, mix olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl and 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. Throw out the stems, peels and seeds. Pour the oil and vinegar mixture over the peppers. Then 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 goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread them out on top. Sprinkle with salt and pepper. Top with the top half of the ciabatta and cut into servings.