Ingredients
Roasted Red Peppers
- 6 red bell peppers, halved and seeded
Whipped Honey Goat Cheese
- 8 oz goat cheese
- 1 tablespoon honey
- ¼ cup milk, plus more as needed
Assembly
- 1 recipe overnight focaccia
- ¼ cup olive tapenade, plus more to taste
- ¼ cup whipped goat cheese, plus more to taste
- 6 roasted red peppers, or more or less to taste
- 2 to 4 ounces mixed greens or arugula
Instructions
- Roast the Peppers: Preheat your oven to 425ºF. Line a rimmed sheet pan with parchment paper, allowing it to extend over the edges for easy cleanup. Place the halved and seeded red bell peppers cut-side down on the parchment. Alternatively, you can lightly rub olive oil on the sheet tray before placing the peppers. Roast in the oven for 30 to 40 minutes until the skin is blistery and charred; this ensures easy peeling and a smoky flavor.
- Steam and Peel: Transfer the hot roasted peppers to a large bowl and cover with a damp towel or plastic wrap. Let them sit for at least 20 minutes, up to 4 or 5 hours. This steaming loosens the skin for effortless removal. Once cool enough to handle, peel away the blistered skin and discard it.
- Prepare Whipped Goat Cheese: In a food processor, combine the goat cheese, honey, and ¼ cup milk. Puree until smooth and creamy, adding more milk as needed to achieve a spreadable consistency perfect for sandwiches.
- Assemble the Sandwiches: Using a serrated knife, carefully halve each round of overnight focaccia crosswise. Spread the olive tapenade evenly over the bottom half of each focaccia slice. Spread the whipped honey goat cheese over the corresponding top halves. Layer the roasted red pepper slices over the tapenade, then add the mixed greens or arugula on top. Close the sandwiches by placing the tops over the bottoms.
- Serve: Present the assembled slab sandwich on a large board. Just before serving, cut into individual sandwiches to your desired size and enjoy the blend of smoky, creamy, and fresh flavors.
Notes
- For easy peeling, ensure the peppers are well charred; patience during roasting is key.
- Use fresh homemade overnight focaccia for best texture; store-bought focaccia can be used as an alternative.
- The whipped goat cheese can be made ahead and refrigerated, just bring to room temperature before assembling.
- Adjust greens to your preference—arugula adds peppery notes, while mixed greens offer a milder flavor.
- Tapenade can be store-bought or homemade; black or green olive tapenade both work well.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Sandwich
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
