Best Roasted Pepper And Goat Cheese Sandwich Recipes

ROASTED PEPPER AND GOAT CHEESE SANDWICH

Roasted Pepper and Goat Cheese Sandwich image

Travel sandwiches require good keeping properties. The ingredients have to hold up for hours at room temperature and can't be too moist, or the bread will become soggy and fall apart. In deference to fellow travelers, I choose fillings that taste great but aren't pungent. (Garlic aioli has a place in my life, but it's not within the confines of an airplane.)

Provided by Martha Rose Shulman

Categories dinner, for one, lunch, quick, sandwiches, main course

Time 10m

Yield 1 serving

Number Of Ingredients 4

Ingredients

2 thick slices whole wheat country bread or 1 ciabatta roll, split
1 1/2 ounces goat cheese (about 1/3 cup), at room temperature
1/2 tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives
1/3 to 1/2 large grilled or roasted red pepper (see note)

Steps:

If using whole wheat bread, lightly toast it. This will prevent sandwich from becoming soggy. If using a roll with a hard crust, there is no need to toast.
In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
Spread equal amounts of goat cheese on each slice of bread or on both halves of roll. Top the bottom half with roasted pepper and cover with other slice of bread or half of roll. Cut in half if using bread, or into quarters if using a ciabatta roll. Wrap each piece tightly in plastic if transporting. The sandwich keeps well for 2 days.

Nutrition Facts : @context http, Calories 819, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 1344 milligrams, Sugar 11 grams

GRILLED GOAT CHEESE, ROASTED PEPPER, AND GREENS SANDWICH

Grilled Goat Cheese, Roasted Pepper, and Greens Sandwich image

The title of this recipe was getting very long, so I left the last option - roasted artichoke hearts - out of it. I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn't take very long to trim and roast them. But it's not a must; the peppers and goat cheese with the greens are what really stand out. I stir everything together and spread it on the bread. It's always a good idea to have a roasted pepper on hand for quick dinners like this.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 30m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 red pepper, roasted (you'll need only half of it for 1 sandwich)
Salt and freshly ground pepper to taste
1 trimmed artichoke heart, quartered if small, sliced about 1/2 inch thick if large and tossed with 1 tablespoon extra-virgin olive oil and salt and pepper to taste (optional)
1 tablespoon chopped blanched greens, such as beet greens, chard, or spinach
1 ounce goat cheese (about 1/4 cup)
2 slices whole-grain country bread
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic (optional)

Steps:

Dice roasted red pepper small and toss with salt, pepper and a teaspoon of olive oil. Measure out 1/4 cup, tightly packed.
If including artichoke hearts in the mix, preheat oven or toaster oven to 425 degrees. Cover a baking sheet with parchment and spread the artichoke hearts over the pan in a single layer. Roast for 10 minutes and turn over the pieces. Return to oven and roast for another 10 minutes, until browned and tender. Remove from heat and cut in small dice.
Mash goat cheese in a bowl and add peppers, chopped greens, and diced roasted artichoke hearts if using. Mash together.
If desired, rub 1 slice of bread with a cut clove of garlic, then purée garlic and stir into the goat cheese mixture. Spread goat cheese mixture over the bread. Top with the other slice of bread (rub it with garlic if desired) and press down firmly. Drizzle remaining olive oil over top slice of bread.
Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from oven, press down firmly, cut in half and serve.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 539 milligrams, Sugar 8 grams, TransFat 0 grams