Roasted Pepper and Goat Cheese Sandwich
I found this recipe by Ina Garten and tweaked a few things to fit my time constraint of the day. I have listed the alterations I made below but I am sure that making it precisely as she has instructed would be a good choice as well!
Rather then waiting for the peppers to cool after roasting them, I peeled and cut them immediately and tossed them hot into the marinade (minus the capers...who has capers sitting around??). My peppers were only in the marinade for a few minutes and the taste was strong and delicious. If you have the time to let them sit longer I am sure it would enhance the flavor but you certainly will still be able to enjoy this sandwich without using all that time.
I like my sandwiches to be hot, so I placed my goat cheese covered ciabatta under the broiler for a few minutes until it was nice and toasty. Once I removed them I spread pesto on top of the goat cheese, (I did not have basil and figured pesto would be a nice flavor addition, which it was!) added the peppers and a few sliced red onion pieces and devoured it. Both my husband and I enjoyed this sandwich two days in a row because it was that delicious!
So yummy. So many flavors and textures. Simple to make and luxurious in taste!
