Friday, May 7, 2010

Grilled pepper and goat cheese sandwich - week 19 of 52

This week's "Barefoot Contessa" Grilled pepper and goat cheese sandwiches turned out great! "Barefoot Contessa" has a great tip for making grilled peppers that doesn't require an open flame - an oven at 500 degrees will do the same thing!

The goat cheese and grilled peppers, basil and balsamic are classic flavors that go fantastically together! Although takes a little time to make (the peppers need to marinate in the dressing for a couple of hours), well worth it. Perfect rustic sandwich for a lunch or summer picnic!

Bonne app├ętit!

Grilled pepper and goat cheese sandwiches



• 4 large red or yellow bell peppers, preferably Holland
• 2 tablespoons good olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons drained capers

For assembling:

• 1 large ciabatta bread, halved horizontally
• 1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
• 8 to 10 large basil leaves
• 3 thin slices red onion
• Kosher salt and freshly ground black pepper


Preheat the oven to 500 degrees F.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

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