Roasted Pepper and Goat Cheese Sandwich

Name: Roasted Pepper and Goat Cheese Sandwich
Total time: 10 min
Yield: 1 serving
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)

By Martha Rose Shulman

Total Time: 5 to 10 minutes
Rating: 5(314)
Comments: Read comments

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.)

Featured in: This Sandwich Is Worth the Space in Your Carry-On

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Ingredients

Yield:1 serving

2thick slices whole wheat country bread or 1 ciabatta roll, split
1½ounces goat cheese (about ⅓ cup), at room temperature
½tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives
⅓ to ½large grilled or roasted red pepper (see note)

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
Step 3
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.

Tip

To quickly grill a pepper on an indoor stove, light a gas burner and place pepper directly over flame. As soon as one section has blackened, turn pepper, using tongs, to expose another section to flame. Continue to rotate until pepper is blackened. Place in a bowl or plastic bag and seal or cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run pepper briefly under faucet to rinse off final bits of charred skin. If so, pat dry with paper towels. Cut pepper in half and remove seeds and membranes.

Ratings

5 out of 5

314 user ratings

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Comments

Laura G.7 years ago

I use a Cook's Illustrated method for roasting peppers: cut raw peppers into wide strips or planks, slashing rounded edges to flatten as needed. Put the wide flat planks on broiler pan skin side up and put under hot broiler. Watch them as they blacken. Remove from oven, cover the pan with foil, and let them cool off. The skin will be easy to peel from these big flat pieces.

Marcelline7 years ago

We've been making these using jarred peppers and adding a fried egg for a little extra protein. Hands down one of the best sandwiches I have ever eaten.

Nancy7 years ago

Oh yeah, I cheated and used bottled Spanish roasted peppers and flavored the goat cheese with some fines herbes.

quaas4 months ago

Very nice. Needs some vinaigrette on top.

Jon10 months ago

Good news, I found the rest of the recipe for this delicious sandwich. The rest of the ingredients are: Slice of prosciutto, lightly crisped Egg Arugula

Jon1 year ago

Took another poster's advice and added an egg, then a couple slices of prosciutto and some arugula for good measure. Pretty good.

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