Goat Cheese Sandwiches with Roasted Peppers Onion Jam
Elevate your lunch game with these indulgent Goat Cheese Sandwiches with Roasted Peppers and Onion Jam. This gourmet recipe combines the creamy tang of goat cheese with the smoky sweetness of roasted red bell peppers and the rich, caramelized complexity of homemade onion jam. Sandwiched between golden, buttery slices of crusty bread, every bite is a perfect medley of textures and flavors. Fresh thyme and a hint of balsamic vinegar add a touch of herbaceous and tangy sophistication, making this sandwich ideal for casual lunches, picnic spreads, or even as a show-stopping appetizer when cut into smaller portions. Quick to prepare but endlessly satisfying, this recipe is your go-to for turning simple ingredients into a decadent, restaurant-worthy experience.
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Recipe Information
Ingredients
- 150 grams Goat cheese
- 2 pieces Red bell peppers
- 1 large Yellow onion
- 2 tablespoons Sugar
- 1 tablespoon Balsamic vinegar
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 4 slices Crusty bread (such as ciabatta or sourdough)
- 2 tablespoons Butter
Instructions
Preheat the oven to 200°C (400°F).
Place the red bell peppers on a baking sheet and lightly coat with 1 tablespoon of olive oil. Roast in the oven for 20-25 minutes, turning halfway, until the skin is blistered and charred.
While the peppers roast, peel and thinly slice the yellow onion.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced onion and cook for 10 minutes, stirring occasionally, until softened.
Add the sugar, balsamic vinegar, 1/2 teaspoon of salt, and a pinch of black pepper to the onions. Cook for an additional 10-15 minutes, stirring frequently, until the mixture is caramelized and jammy. Remove from heat and set aside.
Once the roasted peppers are done, transfer them to a bowl and cover tightly with foil or plastic wrap. Let them steam for 10 minutes to loosen the skins.
Peel the skins off the roasted peppers, remove the seeds, and cut them into thin strips. Season with the remaining salt, black pepper, and thyme leaves.
Spread butter on one side of each slice of bread. On the unbuttered side, spread a generous layer of goat cheese.
Top 2 of the slices with a layer of onion jam and roasted pepper strips. Close each sandwich with the remaining slices of bread, buttered side facing out.
Heat a skillet or grill pan over medium heat. Place the sandwiches buttered side down and cook for 3-4 minutes per side, or until the bread is golden and crisp and the cheese is warmed through.
Slice sandwiches in half and serve immediately.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 4422 mg | 192% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 47.1 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 360 mg | 28% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
