Directions

1. The Peppers:

2. Preheat oven to 475 degrees.  Place the whole peppers on a sheet pan and place in the oven for 40-50 minutes, until the skins are wrinkled and charred.  Turn once or twice during cooking.  Remove from oven and immediately cover tightly with aluminum foil and set aside for at least 30 minutes.  You don’t want to burn your little fingers.  Once they are cool enough to handle peel all the skins off each pepper and remove the seeds and stem.  Rip the flesh of the peppers into thick strips and put them in a bowl with their juices.

3. To the bowl add the olive oil, balsamic, smashed garlic, capers, chopped parsley, chopped basil and some salt & pepper to taste.  Voila, the peppers are done!  I like to let this mixture blend for a few hours or even a day before preparing the sandwich, so the smashed garlic has a chance to flavor the peppers and oil.  I prefer to add the whole garlic cloves smashed instead of chopping the garlic, eliminating the risk of eating a raw piece of garlic in the sandwich.

4. The Sandwich:

5. For one sandwich: Toast bread.  Spread each half with goat cheese.  If you love goat cheese (as I do) spread liberally.  On top of the goat cheese on one half of the bread lay as many basil leaves in a single layer as will fit on your bread slice.  On top of the basil leaves lay the red pepper slices.  If you decide to include the red onion in this sandwich now is the time to place those slices on top of the peppers.  I don’t always add the red onion as I find they have a tendency to linger long after the sandwich is gone.  However, if you are careful to slice them super thin, it’s not so bad.  If you love red onion, then feel free to slice to your desired thickness and glob them on.  Cover with the other slice of bread and enjoy!http://www.feastsandfotos.com/2008/10/09/roasted-pepper-and-goat-cheese-sandwich/