Roasted Red Pepper and Goat Cheese Flat Bread Sandwiches Recipe

"One of my favorite sandwiches and so easy. I love to use a store bought flat bread to make it easy; but, if you want - you can bake your own. Now, I make my own roasted red peppers, and often have them in the fridge or freezer; but, you can always buy them - they work just as well. However, roasting red peppers is very easy. The peppers and onions are lightly tossed in a simple vinaigrette and layered on top of herbed goat cheese and flat bread. It is an easy, yet delicious sandwich. Prep time does include time to roast and marinate the peppers."

Step by Step Method

Step 1

Peppers ... You can buy them roasted; however, they are so simple to prepare. Cut your peppers into quarters and remove the ribs and seeds. Add them to a small sheet pan lined with foil (for easy clean up); and broil, skin side up in a 500 degree oven, on the second shelf down. I like to flip them the last 3-4 minutes to finish cooking. You want them to be charred and tender. Remove the peppers once the are done; and, add to either - a small brown bag; or, a bowl covered with plastic wrap. This will allow the skin to separate, and easily be removed. Let the let the peppers set a good 10-15 minutes; then, peel off the skins; but DO NOT rinse them under water. You can simply use your fingers; or, the back of a spoon works well.

Step 2

Dressing ... Add all the ingredients to a medium size bowl and whisk well. Add the roasted red peppers along with the onions to the dressing, and toss lightly. Cover with plastic wrap; and, marinate for 30 minutes or longer.

Step 3

Flat Bread ... I like to grill this on an outside grill or grill pan, but a saute pan works just as well. You just want to warm it up and get a little char on the bread - but, you do NOT want it crispy. Set to the side, to let it cool.

Step 4

Sandwich ... Once the bread has cooled a bit, spread with the goat cheese on each flat bread. The amount really depends on the size of the flat bread. Approximately 1 1/2-2 tablespoons per bread. You want a light coating. Top the bottom bread with 1/2 of the spinach or arugula, then the marinated red peppers, onion slices, basil, and the remaining spinach or arugula. Top with the other flat bread, and cut into individual servings.