ROASTED PEPPER & GOAT CHEESE SANDWICH

ROASTED PEPPER & GOAT CHEESE SANDWICH image

Number Of Ingredients 11

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4 large red or yellow bell peppers
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons drained jarred capers
1 1 pound loaf ciabatta, halved horizontally
1 11 ounce log soft garlic-and-herb or plain goat cheese, at room temperature
8 - 10 large fresh basil leaves
3 thin slices red onion

Steps:

Heat oven to 500 degrees F. On a baking sheet, arrange bell peppers in a single layer and roast, turning twice, until skins are completely wrinkled and charred, 30 to 40 minutes. Remove from oven and immediately cover baking sheet tightly with foil. Let stand until peppers are cool enough to handle, about 30 min. 2. Meanwhile, in a small bowl, whisk together oil, vinegar, garlic, salt and pepper until combined well; set aside. 3. Remove and discard stems from peppers and quarter each. Remove and discard peels and seeds; transfer to a bowl along with any juices. Pour oil-and-vinegar mixture over peppers; stir in capers. Cover with plastic wrap and marinate in the refrigerator at least 4 hours or overnight. To assemble sandwiches: 1. Spread cut side of bottom half of ciabatta with goat cheese. Add a layer of peppers, then a layer of basil leaves. Separate onion slices into rings and spread out over basil; season with salt and pepper. Cover with top half of ciabatta and cut into individual servings. Makes 4 to 6 servings.