Roasted Pepper and Goat Cheese Sandwiches Recipe | Ina Garten

Imagine the smoky sweetness of charred bell peppers mingling with creamy goat cheese on crusty ciabattathis Ina Garten classic will transport you to a sun-drenched Italian caf. Easy to make and bursting with flavor, it's perfect for lunch or a light dinner that wows every time!

Difficulty: Easy
Servings: 4 to 6
Total Time: 1 hr 20 min
- Preparation: 10 min
- Resting Time: 30 min
- Cooking Time: 40 min

Nutritional Information per Serving (1 of 6 servings):

Calories: 395
Total Fat: 19 g
Saturated Fat: 9 g
Carbohydrates: 40 g
Dietary Fiber: 4 g
Sugars: 4 g
Protein: 18 g
Cholesterol: 24 mg
Sodium: 612 mg

Ingredients

For the peppers:

4 large red or yellow bell peppers, ideally Holland variety
2 tablespoons quality olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, finely minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons drained capers

For assembling:

1 large ciabatta loaf, split horizontally
1 (11-ounce) log of garlic-and-herb or plain goat cheese (Montrachet recommended), softened to room temperature
8 to 10 large basil leaves
3 thin slices of red onion
Kosher salt and freshly ground black pepper

Instructions

Preheat your oven to 500 degrees Fahrenheit.
Place whole peppers on a baking sheet and roast for 30 to 40 minutes, turning twice, until skins are shriveled and charred. Remove from oven, cover tightly with aluminum foil, and let sit for 30 minutes until cool enough to handle.
Meanwhile, whisk olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
Stem the peppers, cut into quarters, peel off skins, and remove seeds. Place peppers and juices in a bowl; discard stems, skins, and seeds. Toss with oil mixture and capers. Cover and refrigerate several hours for flavors to meld.
To assemble, spread goat cheese on the bottom half of ciabatta. Layer with peppers, basil leaves, and separated onion rings. Season with salt and pepper, top with bread half, and slice into portions.