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Cheese & Olive Sandwich
Pepper Goat Cheese &
Olive Tapenade Sandwich
Serves 4 to 6
1 Loaf of Crisp Ciabatta cut in half lengthwise
4 Roasted Red Peppers (or one whole jar) cut into
quarters.
2 tablespoons good extra-virgin
olive oil
1 tablespoon balsamic vinegar
2 cloves of garlic, minced
2 teaspoons Kosher/ Sea salt
1 teaspoon fresh ground black pepper
2 ½ tablespoons capers drained
4
Tablespoons of store bought olive tapenade
11
oz Goat cheese at room temperature (can be herbed or plain)*
8 to 10 Arugula leaves (or enough to cover the
sandwich)
3 to 4 thin slices of red onion
Combine the olive oil, vinegar, garlic, salt and
pepper in a bowl then add the sliced red peppers and capers to the
mixture. (Mixture can be made ahead and refrigerated to blend the
flavors)
Spread the bottom half
of the ciabatta with the olive tapenade then the Goat cheese. Next add
the red peppers (reserving marinade), arugula, and onions. Sprinkle with
salt and pepper. Brush the remaining oil and vinegar mixture from the
red peppers onto the cut side of the ciabatta top half. Cut vertically
to serve.
*If you don’t like
Goat cheese, try Boursin cheese.
