Roasted Bell Pepper Sandwiches
Elevate your lunch game with these vibrant and flavorful Roasted Bell Pepper Sandwiches, a perfect harmony of smoky roasted peppers, creamy goat cheese, and fresh basil layered on toasted bread. This easy yet gourmet recipe highlights the natural sweetness of red and yellow bell peppers, roasted until charred and tender, and pairs them with peppery arugula, a hint of garlic, and a drizzle of tangy balsamic glaze. Served on a crusty baguette or ciabatta, these sandwiches are not only visually stunning but also packed with bold, satisfying flavors. Ready in under 40 minutes and ideal for a quick lunch, picnic, or light dinner, these vegetarian delights will impress any crowd. Perfectly delicious and full of wholesome ingredients, this recipe is bound to be a new favorite in your sandwich repertoire!
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Recipe Information
Ingredients
- 2 pieces Red bell peppers
- 2 pieces Yellow bell peppers
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 loaf Baguette or ciabatta
- 4 ounces Goat cheese
- 8 leaves Fresh basil leaves
- 2 tablespoons Balsamic glaze
- 1 clove Garlic
- 1 cup Baby arugula
Instructions
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Wash and dry the red and yellow bell peppers. Cut them in half lengthwise and remove the seeds and stems.
Place the bell peppers skin-side up on the prepared baking sheet. Drizzle olive oil over the peppers and sprinkle with salt and black pepper.
Roast the bell peppers in the preheated oven for 20-25 minutes, or until the skins are charred and blistered.
Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap or foil. Let them rest for 10 minutes to loosen the skins.
While the peppers rest, slice the baguette or ciabatta into sandwich-sized pieces and cut each piece in half lengthwise.
Toast the bread in the oven or on a grill until lightly crispy, about 5 minutes.
Peel the skins off the roasted peppers and cut them into strips.
Rub the cut side of the toasted bread with the garlic clove for a hint of flavor.
Spread goat cheese evenly on the bottom halves of the toasted bread.
Layer the roasted bell pepper strips over the goat cheese, followed by fresh basil leaves and baby arugula.
Drizzle balsamic glaze on top of the filling for added flavor.
Close the sandwiches with the top halves of the bread and serve immediately. Enjoy!
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 203.2 g | 74% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 46.2 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1879 mg | 40% | |
*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.
