A delightful sandwich featuring roasted peppers, creamy goat cheese, and fresh herbs, perfect for a flavorful lunch or brunch.
Preheat your oven to 220°C (430°F).
Preheating ensures even cooking and proper roasting of the peppers.
Place the whole red bell peppers on a baking sheet and roast them in the oven for 30 minutes, turning halfway through, until the skins are charred.
Turning the peppers ensures they roast evenly on all sides.
Remove the peppers from the oven and cover them with aluminum foil to steam for 15 minutes.
Steaming makes peeling the peppers easier by loosening the skins.
Peel the skins off the peppers, remove the seeds, and slice them into strips.
Use a paper towel to gently rub off the skins if they are stubborn.
In a mixing bowl, combine olive oil, minced garlic, kosher salt, and black pepper. Toss the roasted pepper strips in this mixture.
Let the peppers marinate for a few minutes to absorb the flavors.
Slice the ciabatta loaf horizontally and spread the goat cheese evenly on the bottom half.
Warming the bread slightly can make spreading the cheese easier.
Layer the seasoned roasted peppers, fresh basil leaves, and thinly sliced red onion rings on top of the goat cheese.
Arrange the layers evenly for a balanced bite in each sandwich.
Place the top half of the ciabatta loaf on the sandwich and cut into individual servings.
Use a serrated knife for clean cuts without squishing the sandwich.
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