Roasted Pepper And Goat Cheese Sandwich Recipes

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ROASTED PEPPER AND GOAT CHEESE SANDWICH



Roasted Pepper and Goat Cheese Sandwich image

Travel sandwiches require good keeping properties. The ingredients have to hold up for hours at room temperature and can't be too moist, or the bread will become soggy and fall apart. In deference to fellow travelers, I choose fillings that taste great but aren't pungent. (Garlic aioli has a place in my life, but it's not within the confines of an airplane.)

Provided by Martha Rose Shulman

Categories     dinner, for one, lunch, quick, sandwiches, main course

Time 10m

Yield 1 serving

Number Of Ingredients 4

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

Steps:

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

Nutrition Facts : @context http, Calories 819, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 1344 milligrams, Sugar 11 grams

BAREFOOT CONTESSA'S ROASTED PEPPER AND GOAT CHEESE SANDWICHES



Barefoot Contessa's Roasted Pepper and Goat Cheese Sandwiches image

I had seen Ina Garten prepare this sandwich on one of her Barefoot Contessa episodes. It looked to die for, and when I finally had time to try it, my suspicions were confirmed. It is so flavorful and just down right yummy. She also prepared a Fresh Pea soup to pair with it, I can't wait to try that, too.

Provided by Ms B.

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 large red bell peppers, may substitute yellow
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons capers, drained
1 large ciabatta, halved horizontally
1 (11 ounce) garlic and herb goat cheese, at room temperature
8 -10 large basil leaves
3 slices red onions, very thin
kosher salt
fresh ground black pepper

Steps:

  • 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.

ROASTED RED PEPPER AND GOAT CHEESE SPREAD



Roasted Red Pepper and Goat Cheese Spread image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 1/2 cups

Number Of Ingredients 6

1 16oz can roasted red peppers, drained
1lb goat cheese
1/4 cup Parmesan, grated
Pinch of sugar
1/4 cup parsley, chopped
Salt and pepper to taste

Steps:

  • Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste.

GRILLED GOAT CHEESE, ROASTED PEPPER, AND GREENS SANDWICH



Grilled Goat Cheese, Roasted Pepper, and Greens Sandwich image

The title of this recipe was getting very long, so I left the last option - roasted artichoke hearts - out of it. I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn't take very long to trim and roast them. But it's not a must; the peppers and goat cheese with the greens are what really stand out. I stir everything together and spread it on the bread. It's always a good idea to have a roasted pepper on hand for quick dinners like this.

Provided by Martha Rose Shulman

Categories     dinner, lunch

Time 30m

Yield 1 serving

Number Of Ingredients 8

1 red pepper, roasted (you'll need only half of it for 1 sandwich)
Salt and freshly ground pepper to taste
1 trimmed artichoke heart, quartered if small, sliced about 1/2 inch thick if large and tossed with 1 tablespoon extra-virgin olive oil and salt and pepper to taste (optional)
1 tablespoon chopped blanched greens, such as beet greens, chard, or spinach
1 ounce goat cheese (about 1/4 cup)
2 slices whole-grain country bread
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic (optional)

Steps:

  • Dice roasted red pepper small and toss with salt, pepper and a teaspoon of olive oil. Measure out 1/4 cup, tightly packed.
  • If including artichoke hearts in the mix, preheat oven or toaster oven to 425 degrees. Cover a baking sheet with parchment and spread the artichoke hearts over the pan in a single layer. Roast for 10 minutes and turn over the pieces. Return to oven and roast for another 10 minutes, until browned and tender. Remove from heat and cut in small dice.
  • Mash goat cheese in a bowl and add peppers, chopped greens, and diced roasted artichoke hearts if using. Mash together.
  • If desired, rub 1 slice of bread with a cut clove of garlic, then purée garlic and stir into the goat cheese mixture. Spread goat cheese mixture over the bread. Top with the other slice of bread (rub it with garlic if desired) and press down firmly. Drizzle remaining olive oil over top slice of bread.
  • Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from oven, press down firmly, cut in half and serve.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 539 milligrams, Sugar 8 grams, TransFat 0 grams

GOAT CHEESE WITH MARINATED ROASTED PEPPERS



Goat Cheese with Marinated Roasted Peppers image

This went fast! Used banana peppers instead of Anaheims. Store did not stock those. Great appetizer! Serve with French bread slices. The pepper mixture can also be served on the side with goat cheese if desired.

Provided by poppy

Categories     Appetizers and Snacks     Cheese

Time 8h30m

Yield 6

Number Of Ingredients 7

3 Anaheim chile peppers
1 yellow bell pepper
1 red bell pepper
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 cloves garlic, pressed
10 ½ ounces goat cheese log

Steps:

  • Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
  • Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
  • Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
  • Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 6 g, Cholesterol 39.2 mg, Fat 21.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 11.2 g, Sodium 259.3 mg, Sugar 3.8 g

GOAT CHEESE, ROASTED PEPPER AND BASIL APPETIZERS



Goat Cheese, Roasted Pepper and Basil Appetizers image

This tasty and unusual appetizer can double as a sandwich if you'd like---I used mine as bruschetta. Found at about.com. (I also think you could broil this for a few minutes for a hot sandwich).

Provided by spatchcock

Categories     Lunch/Snacks

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

1 jar marinated goat cheese (I used plain old goat cheese from a local ethnic supermarket)
1 red bell pepper, roasted
1 yellow bell pepper, roasted
3 -4 tablespoons fresh basil chiffonade (not dried)
1 large baguette

Steps:

  • Slice baguette into 1 inch slices.
  • Spread a layer of goat cheese onto each slice.
  • Top with a strip or two of roasted pepper and a few strips of fresh basil.
  • If you prefer to serve this as an entree sandwich, just slice your baguette lengthwise, spread with goat cheese and top with roasted peppers and fresh basil.

Nutrition Facts : Calories 221, Fat 2.4, SaturatedFat 0.5, Sodium 461.5, Carbohydrate 42.5, Fiber 3, Sugar 1, Protein 7.2

ROASTED RED PEPPER, BABY ARUGULA, & GOAT CHEESE SANDWICHES WITH OPTIONAL BACON



Roasted Red Pepper, Baby Arugula, & Goat Cheese Sandwiches with Optional Bacon image

Inspired by a BLT, but not really a BLT at all. Chewy ciabatta bread is loaded with gorgeous roasted red peppers, zippy arugula, creamy goat cheese, a little olive oil and black pepper, and bacon - if you choose.

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 7

1/2 loaf ciabatta bread (I like the half-loaf size from Trader Joe's - it's perfect for these sandwiches)
8 ounces roasted red peppers (preferably in olive oil)
1/2 cup baby arugula (rinsed and dried)
2 ounces goat cheese (chevre)
Kosher salt
Freshly ground black pepper
2 slices bacon (cooked, drained, and cooled)

Steps:

  • Slice the ciabatta bread in half lengthwise and then cut about a five-inch hunk of bread for each sandwich. Lay sandwich inside-up and begin layering.
  • First, add a couple of layers of the roasted red peppers. Sprinkle lightly with kosher salt. I add a little more salt for the veggie sandwich, and just a tad for the carnivore's sandwich because it will have the natural saltiness of bacon, too. Pile a handful of arugula onto each sandwich, then crumble the goat cheese onto the arugula, dividing evenly between the two sandwiches. Lay the bacon on top, if using. Drizzle a teaspoon or so of the olive oil from the roasted red peppers onto the top of the whole thing and lightly dust with black pepper.
  • Close up those sandwiches, slice in half, and serve!

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