Roasted Red Pepper and Goat Cheese Sandwich

Last week, I had a slice of roasted red pepper goat cheese quiche, and could not stop thinking about the delicious combination of flavors.  So, I decided to replicate the dish at home, but in sandwich form.  The sweetness of the red peppers counteracts the tang from the goat cheese and creates a fresh well-balanced meal!


Roasted Red Peppers (serving size is whatever you want)

Red Peppers

Olive Oil

Salt and Pepper to taste

Preheat oven to 400 degrees.  Place peppers on a sheet tray and bake until the outside is charred.  It took me around 1.5 hours.  Take the peppers out of the oven and let them cool for about 5 minutes.


Take off the stem of the peppers.  Peel away the charred skin, so only the soft flesh of the pepper is left.  Core out the seeds and cut the peppers into thin strips.  Place the peppers in a dish and drizzle with olive oil.  Sprinkle with salt and pepper to taste.  Now, I always cover the peppers and let them sit a while before I use them.  Just to give them a chance to soak up their flavors and become really tasty.


Don’t those look gorgeous?!  Alrighty folks, now on to the sandwich.

Roasted Red Pepper Goat Cheese Sandwich

Roasted Red Peppers

Goat Cheese

French Bread

Olive Oil

Fresh Spinach

Toast the french bread until golden on the edges.  Drizzle olive oil onto both sides.  Spread goat cheese onto one of the sides of bread.  Then top with peppers.  On the other side place fresh spinach.  Combine the two halves and dig in!

roasted red pepper


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