Easy summery sandwiches packed with Mediterranean flavours. Use jarred roasted peppers to save time for a quick lunch ready in 5min!
Recipe
Serves: 2 | Time: 2h30 if making your own marinated peppers | 5min if using jarred peppers
Ingredients
Roasted peppers*
- 2 peppers (red and yellow for more colour but use any red, yellow or orange peppers)
- 1/2 lemon, juice only
- Salt
- 1 clove of garlic, crushed
- Olive oil
- 1 to 2 basil leaves
Other ingredients
- ~2/3 of a French baguette
- 1 goat cheese log, sliced into 8 1/2 cm piece (~1/4in)
- Fresh basil (6 to 8 leaves)
(*) you can use jarred roasted peppers to save time – sandwich then ready in about 5min
Method
Make the marinated roasted peppers
Click here to skip to sandwich assembly
- Place the whole peppers on an oven safe tray.
- Broil for 45min or until soft and the skin in charred. Turn the peppers every 10 to 15min or when the side of the peppers directly under the broiler blackens. The time of the broil will vary depending on your oven, check on your peppers every 5min to start to see if they blacken quicker. It can take as little as 20min for your peppers to be ready (if you are lucky and have a better oven than me).
- Once soft and charred all around, remove the peppers from the oven, place in a bowl and cover for 10 to 15min.
- Peel the peppers (discard the skins and save their juices). To do so I place a sieve over a bowl and peel the peppers over the bowl. The sieve catches the seeds if the pepper tears and the bowl catches the juices. Do not worry if the peppers tear.
- Over the same bowl and sieve, tear peppers from top to bottom into about 2 to 3cm wide strips (3/4 in to 1 in). Discard the core and seeds, and place strips in a bowl with the juices.
- Add a pinch of salt and squeeze in the juices of 1/2 a lemon.
- Peel the garlic clove, and crush it with your palm or the flat side of a knife. Add to the peppers.
- Cover peppers with olive oil.
- Add 1 to 2 basil leaves.
- Cover and marinate at room temperature for at least 1h. You can also marinate overnight if time allows, store in the fridge if you marinate over 1h.
Assemble the sandwiches
- Slice the goat cheese into 8 slices of about 1/2cm (1/4in) each.
- Cut the baguette into 3 even segments (adjust depending on size of the baguette, I had a standard baguette from a Dutch supermarket). Keep 2 segments; snack on the third or save for later.
- Open the baguette segments lengthwise and split the roasted peppers across the 2 sandwiches (discarding the garlic from the marinade).
- Top with 4 slices of goat cheese each.
- Cover with fresh basil leaves.
- Drizzle some of the marinade on top of the filling, close the sandwiches and enjoy!
Country
France
France
The Global Homecook 