Ingredients for Antipasto Sandwiches With Goat Cheese
- 1 cup roasted red peppers
- 2 cloves garlic
- 1 teaspoon fresh ground black pepper
- 1 cup marinated artichoke hearts
- 12 ounces focaccia bread
- 4 ounces goat cheese
- 1/2 cup black olive paste
- 2 cups arugula
- 12 ounces ciabatta bread
- 2 tablespoons olive oil (from artichoke marinade)
- 12 ounces baked or smoked tofu
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How to Make Antipasto Sandwiches With Goat Cheese
- Preheat oven to 375°F (190°C) if using pre-roasted peppers and artichokes. If roasting your own peppers, roast them beforehand until the skin is blackened.
- In a medium bowl, combine 1 cup roasted red peppers (diced), 2 cloves minced garlic, 1/2 teaspoon black pepper, and 2 tablespoons of reserved artichoke marinade.
- Gently toss to coat the peppers.
- Slice a 12-ounce loaf of focaccia or ciabatta bread horizontally using a serrated knife.
- Brush the insides of both bread halves with 1 tablespoon of the remaining artichoke marinade.
- Spread 4 ounces of goat cheese evenly on the bottom halves of the bread. (For vegan option: Spread 1-2 tablespoons of black olive paste on both top and bottom halves.)
- Layer the red pepper mixture evenly over the goat cheese (or olive paste).
- Top with 1 cup marinated artichoke hearts (sliced) and 2 cups arugula.
- (Vegan option: Arrange 12 ounces of thinly sliced baked or smoked tofu over the roasted peppers and artichokes.)
- Replace the top halves of the bread.
- Using a serrated knife, carefully cut each loaf into 4 portions.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
4g
Fat
29g
Carbs
1g
