Roasted Pepper and Goat Cheese Sandwiches

Name: Roasted Pepper and Goat Cheese Sandwiches
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 8 basil leaves; 1 teaspoon freshly ground black pepper; 2 Tbsps drained capers; 1 large ciabatta bread, halved horizontally; 2 cloves garlic, minced; 312 grams garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature; 2 teaspoons kosher salt; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps good olive oil; 3 slices thin slices red onion; 4 larges red or yellow bell peppers, preferably Holland

You can never have too many main course recipes, so give Roasted Pepper and Goat Cheese Sandwiches a try. This recipe serves 6. One portion of this dish contains approximately 17g of protein, 16g of fat, and a total of 380 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up balsamic vinegar, basil leaves, kosher salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Watch how to make this recipe.

Preheat the oven to 500 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Peppers

Equipment you will use

Oven

Frying Pan

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.

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Peppers

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.

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Balsamic Vinegar

Olive Oil

Garlic

Pepper

Salt

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Bowl

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

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Pepper

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.

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Peppers

Seeds

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Bowl

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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Peppers

Vinegar