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?
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.
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!
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
red onion, sliced paper thin (optional)
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).
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!