By Martha Rose Shulman
- Total Time
- 5 to 10 minutes
- Rating
- 5(288)
- Notes
- Read community notes
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.)
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Ingredients
Yield:1 serving
- 2thick slices whole wheat country bread or 1 ciabatta roll, split
- 1½ounces goat cheese (about ⅓ cup), at room temperature
- ½tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives
- ⅓ to ½large grilled or roasted red pepper (see note)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
820 calories; 13 grams fat; 9 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 114 grams carbohydrates; 10 grams dietary fiber; 11 grams sugars; 30 grams protein; 1345 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
Step
3
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.
Tip
- To quickly grill a pepper on an indoor stove, light a gas burner and place pepper directly over flame. As soon as one section has blackened, turn pepper, using tongs, to expose another section to flame. Continue to rotate until pepper is blackened. Place in a bowl or plastic bag and seal or cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run pepper briefly under faucet to rinse off final bits of charred skin. If so, pat dry with paper towels. Cut pepper in half and remove seeds and membranes.
Ratings
5
out of 5
288
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Cooking Notes
Laura G.
I use a Cook's Illustrated method for roasting peppers: cut raw peppers into wide strips or planks, slashing rounded edges to flatten as needed. Put the wide flat planks on broiler pan skin side up and put under hot broiler. Watch them as they blacken. Remove from oven, cover the pan with foil, and let them cool off. The skin will be easy to peel from these big flat pieces.
Marcelline
We've been making these using jarred peppers and adding a fried egg for a little extra protein. Hands down one of the best sandwiches I have ever eaten.
Nancy
Oh yeah, I cheated and used bottled Spanish roasted peppers and flavored the goat cheese with some fines herbes.
Joanne Peterson
Made this today for lunch. It is delicious and satisfying. Instead of mixing the goat cheese with herbs, I layered basil leaves (it's what I had) over the goat cheese and then layered the roasted red pepper. Divine.
Ray
Thinking roasted thin sliced zucchini could work well.
Lisa W
i used 1/4 roasted red pepper and 1/4 mild, roasted Hatch green chile pepper. i added a half teaspoon of roasted garlic to the herb cheese mixture, which gives it an extra zing.
Teens
Excellent! Bulked it up by adding a little red onion, pickle or two, capers and arugula / rocket.
clarek
Good combo and easy if you allow it to be, I used Trader Joe’s fire roasted red peppers and montchevre herb goat cheese. I know it’s not homemade but it’s the best I can do right now as a mom with a toddler.
Seth
A yummy, relatively quick weekday lunch. The first time I tried this recipe I roasted a red pepper in the oven. To save time on your lunch break, drained red peppers from a jar are a totally viable option.
Andree
Even though I like the separate ingredients, combining them here made for a very bland sandwich I would not make again.
Danny V
So good. So basic. So utilitarian. The flavors don’t make it feel like you’re just “making do” here. It’s like a sandwich haiku!
Lisa
Divine. A lifetime ago, California Pizza Kitchen had on their menu a roasted vegetable pizza with goat cheese. This is as close to that flavor I’ve had in quite a long time, partly because the restaurant took that pizza off its menu. I don’t even go there anymore because of that menu change. To my sandwich today, I did add baby spinach and caramelized onions. Totally delicious and addictive. Next time, adding roasted eggplant.
Deb. C.
I've loved the combination of goat cheese and roasted red pepper for years. I skip the herbs and just squirt some creamy balsamic on top.
Rubie
This is great methodology for a packed lunch. I would never have thought I would like a dry sandwich but the cheese and veggies make it plenty moist. To save time, I use sliced cheese, dry herbs or leave fresh leaves whole, and broil the veggies dry already sliced, leave the skin on. I nuke it for 25 or 30 seconds in the office microwave for a warm, melty sandwich. Is good with roasted onions too. Another combo would be green pepper, butter lettuce, and onion. Leftover salad, veggies.
Katrina
I love that this one is packable, but for another way to eat this, I've started assembling my sandwiches at work, toasting the bread first and then putting on the toppings and broiling briefly (or sometimes the heat of the toasted bread is enough for things like goat cheese). Takes the sandwich to a whole new level, especially in winter.
David
Good. Used a loaf of cibatta and sliced the long way that made a nice display.
Lisa W
i used 1/4 roasted red pepper and 1/4 mild, roasted Hatch green chile pepper. i added a half teaspoon of roasted garlic to the herb cheese mixture, which gives it an extra zing.
Lynn S.
I've made for years little open-faced baguette - goat cheese - roasted pepper appetizers with basil leaves in olive oil. Always a hit and wonderful because they're one of those things that's so much greater than the sum of the parts. And yet I've never considered this as a sandwich. Must try this.
Marcelline
We've been making these using jarred peppers and adding a fried egg for a little extra protein. Hands down one of the best sandwiches I have ever eaten.
Laura G.
I use a Cook's Illustrated method for roasting peppers: cut raw peppers into wide strips or planks, slashing rounded edges to flatten as needed. Put the wide flat planks on broiler pan skin side up and put under hot broiler. Watch them as they blacken. Remove from oven, cover the pan with foil, and let them cool off. The skin will be easy to peel from these big flat pieces.
Lisa
Thank you! I don’t have a gas stove, so I needed this information.
Joanne Peterson
Made this today for lunch. It is delicious and satisfying. Instead of mixing the goat cheese with herbs, I layered basil leaves (it's what I had) over the goat cheese and then layered the roasted red pepper. Divine.
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