Roasted Red Pepper & Goat Cheese Sandwich

8 Oct

Recipe Source: Feasts and Fotos blog (recipe adapted from Ina Garten)

Today, friend, I have a most delicious sandwich for you. It’s a little oily, a little slippery, a little messy – it’s not a sandwich to eat over your keyboard or in front of someone you’re hoping to impress. This is a sandwich to be savored. Eat it when you can lick your fingers, pick up all the peppers that have squeezed themselves out of your sandwich, reassemble sandwich, lick fingers, and so on and so forth.

It’s a bit of work to prepare in the front-end, but you can make several peppers at once, and – did I mention it was delicious? – it’s delicious enough to be worth it.

If possible, prep the peppers a day in advance to maximize their flavors. To prep them (4 or 5 at a time), place the peppers whole in a baking sheet with sides and roast in a 475-degree oven for one hour, until charred. Turn once or twice during roasting. Then remove from the oven and cover the peppers with foil in their pan. Leave to sweat and cool, about 30 minutes. When cooled enough to touch, peel the peppers and remove the seeds.

Say no to carcinogens!

I found the easiest way to do this was to keep the stem intact and peel off the skin in as large of sections as possible. Some of the flesh underneath will be black, but you’ll be able to distinguish the inner and outer layers because the outside will be matte. Once you’ve removed all the skin, pull the stem off, turn the pepper inside out, and scrape out the seeds. This is fun if you like slimy things… just in time for Halloween?

peeled peppers

In a medium bowl with lid, mix together olive oil, balsamic, smashed garlic, capers, chopped parsley, chopped basil and some salt & pepper to taste, and mix in the peppers well. Cover and let sit for a day to let the peppers meld together.

marinated red peppers

When you’re ready to assemble the sandwich, spread goat cheese on both sides and top with basil, thinly sliced red onion, and marinated pepper. I really liked this on toasted French bread. And confession, I was out of basil here, so I used spring mix. Still yummy!

roasted red pepper & goat cheese sandwich

RECIPE – Roasted Pepper and Goat Cheese Sandwich

4-5 large red bell peppers
2 tablespoons olive oil
1 teaspoon balsamic vinegar
2-3 cloves garlic, smashed
1 tablespoon capers
1 teaspoon chopped parsley
1 teaspoon chopped basil
5-6 large basil leaves, whole
goat cheese
good bread
red onion, sliced paper thin (optional)

the peppers:
Preheat oven to 475 degrees. Place the whole peppers on a sheet pan and place in the oven for 40-50 minutes, until the skins are wrinkled and charred. Turn once or twice during cooking. Remove from oven and immediately cover tightly with aluminum foil and set aside for at least 30 minutes. You don’t want to burn your little fingers. Once they are cool enough to handle, peel all the skins off each pepper and remove the seeds and stem. Rip the flesh of the peppers into thick strips and put them in a bowl with their juices. To the bowl add the olive oil, balsamic, smashed garlic, capers, chopped parsley, chopped basil and some salt & pepper to taste. Voila, the peppers are done! I like to let this mixture blend for a few hours or even a day before preparing the sandwich, so the smashed garlic has a chance to flavor the peppers and oil. I prefer to add the whole garlic cloves smashed instead of chopping the garlic, eliminating the risk of eating a raw piece of garlic in the sandwich. These peppers will stay in the fridge covered for up to one week (if they last that long).

the sandwich:
Toast bread. Spread each half with goat cheese, and lay as many basil leaves in a single layer as will fit on your bread slice, and thinkly sliced red onion on top of that. Lay the red pepper slices on top of the basil leaves, cover with the other slice of bread and enjoy!

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7 Responses to “Roasted Red Pepper & Goat Cheese Sandwich”

  1. JASMINE October 9, 2010 at 3:15 pm #

    Bravo, my putasporkinit !!

    Well, you probably will have a difficult time believing this, but this type of food was my mom’s favorite.. Roasted bell peppers, peeled and mixed with some of her other favorite foods such as feta cheese, black olives, and so on, inside a warm pita bread !!! I still remember how mouth watering the kithen smelled.

  2. Jen October 10, 2010 at 12:44 pm #

    Wow, that sounds delicious! I will have to try that. 4-5 peppers goes a long way, so I can do a lot with the batch. They definitely have a Mediterranean feel, yum yum.

  3. therenegadenun May 8, 2011 at 6:44 pm #

    So THAT’S how you roast bell peppers. Everything I had seen up until now implied that the peppers had to be broiled for a few minutes, and I couldn’t figure out what the hell was wrong with my oven. Jake and I had success with the barbecue, but that’s a bit inconvenient for approximately nine months out of the year in Vermont. Thanks!

    • Jen May 9, 2011 at 9:30 am #

      Yeah, it takes forever. I think grilling is the ideal method. My first try was with Pioneer Woman’s Roasted Red Pepper Pasta (also blogged), and her timing was way off, I couldn’t believe how long it took to blacken them. Definitely a dish to induce snacking while cooking 🙂

  4. binoa April 17, 2013 at 12:15 pm #

    I am curious to find out what blog platform you are working with?
    I’m having some small security problems with my latest blog and I would like to find something more safeguarded. Do you have any solutions?

  5. avis 24option April 17, 2013 at 1:21 pm #

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Trackbacks/Pingbacks

  1. Veggie Roundup! « Put a spork in it. - September 23, 2011

    […] with Herbacious Spicy Lime Vinaigrette 3. Roasted Vegetable Soup 4. Quinoa-Stuffed Bell Peppers 5. Roasted Red Pepper and Goat Cheese Sandwich 6. Warm Red Lentil Salad with Goat Cheese and Spinach LD_AddCustomAttr("AdOpt", "1"); […]

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