Barefoot Contessa's Roasted Pepper And Goat Cheese Sandwiches

I had seen ina garten prepare this sandwich on one of her barefoot contessa episodes. it looked to die for, and when i finally had time to try it, my suspicions were confirmed. it is so flavorful and just down right yummy. she also prepared a fresh pea soup to pair with it, i can't wait to try that, too.

Steps

Preheat the oven to 500 degrees f.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes , until the skins are completely wrinkled and the peppers are charred , turning them twice during roasting.

Remove the pan from the oven and immediately cover it tightly with aluminum foil.

Set aside for 30 minutes , or until the peppers are cool enough to handle.

Meanwhile , combine the olive oil , balsamic vinegar , garlic , salt , and pepper in a small bowl.

Set aside.

Remove the stem from each pepper and cut them in quarters.

Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected.

Discard the stems , peels , and seeds.

Pour the oil and vinegar mixture over the peppers.

Stir in the capers.

Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches , spread the bottom half of the loaf with the goat cheese.

Add a layer of peppers and then a layer of basil .

Ingredients

red bell peppers, olive oil, balsamic vinegar, garlic cloves, kosher salt, fresh ground black pepper, capers, ciabatta, garlic and herb goat cheese, basil leaves, red onions