Three Steps to the Best Sandwich Ever

img_0405It’s late January, the high temperature here in Wisconsin today is twelve, and you know what? I am sick of hearty soups and stews and roasts. I just want a little reminder that summer exists, that vegetables do actually grow in the (unfrozen) ground, and that one day, I might eat a light meal and go for a walk in a T-shirt. It is times like these that call for roasted red peppers.

I loved roasted red peppers. They are always fresh and bright and ready to perk up any dish with a robust smack of flavor. You can buy peppers already roasted and packed in oil, but I prefer to roast batches of them myself and keep them in jars in the fridge. They won’t go bad, or at least, I have never had a jar of them around long enough to find out. They are the perfect addition to any sandwich, but they are also great in starring roles.

So without further ado, here is step one to the best sandwich ever.

Step 1 or How to Roast Peppers

  • Preheat oven to 450.
  • De-stem and core red peppers (however many you like).
  • Place them directly on the lowest oven rack. (Their juices might drip a little, but so what?)
  • After about 15 minutes, turn.
  • Roast and turn until burnt black on all sides.
  • Place in a plastic bag and tie the bag tight.
  • Wait until cool and then peel the charred skins off.
  • Store in a glass jar in the fridge in their own oil.

Now that you have roasted all these peppers, what do you do with them? One of the many ways I use them is to make a salad of sorts and serve them as an appetizer or side dish. The recipe I use in Step 2 is my recreation of an amazing antipasto I had recently on a vacation in Italy.

Step 2 or Roasted Red Peppers and Capers Salad

  • Cut four roasted red peppers into strips and arrange on a plate.
  • Sprinkle with a tablespoon or so of capers (preferably packed in salt, but any will do), the juice of half a lemon, chopped parsley, oregano (preferably fresh, but dried is fine) salt, pepper, and the highest quality olive oil you have.
  • Enjoy.

Step 3 or Roasted Red Pepper and Goat Cheese Sandwich (aka the Best Sandwich Ever)
If you and your guests can help yourselves, you may have some Step 2 leftovers hanging out in your fridge. Don’t fret, because they are the key ingredient to the Best Sandwich ever, a sandwich so good it will make you remember gentle summer breezes, weep tears of joy, and go dust off your sandals. Well, almost.

  • Take two slices of fresh, crusty Italian bread.
  • Spread one side with goat cheese.
  • Place Step 2 on top.
  • Garnish with alfalfa sprouts.
  • Voila!

If ever there were a sandwich good enough to lure Persephone back to earth early, it would be this one.


About Michelle

One Response to Three Steps to the Best Sandwich Ever

  1. Paige says:

    Made the sandwich last night…yummy!

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