Roasted Pepper and Goat Cheese Sandwich

 

 

 This recipe comes from NYT and Martha Rose Shulman.  

https://cooking.nytimes.com/recipes/1017353-roasted-pepper-and-goat-cheese-sandwich?action=click&module=RecipeBox&pgType=recipebox-page&region=goat%20cheese&rank=5

Ingredients

• 2 thick slices whole wheat country bread or 1 ciabatta roll, split
• 1 ½ ounces goat cheese (about 1/3 cup), at room temperature
• ½ tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives
• ⅓ to ½ large grilled or roasted red pepper (I use jarred red peppers)

Preparation

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