Antipasto Sandwiches With Goat Cheese Recipe

Ingredients for Antipasto Sandwiches With Goat Cheese

• Roasted Red Peppers
• Garlic Clove
• Fresh Ground Black Pepper
• Marinated Artichoke Hearts
• Focaccia Bread
• 4 ounces goat cheese
• 1-2 tablespoons black olive paste (for vegan option)
• 2 cups arugula

How to Make Antipasto Sandwiches With Goat Cheese

1. 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.
2. 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.
3. Gently toss to coat the peppers.
4. Slice a 12-ounce loaf of focaccia or ciabatta bread horizontally using a serrated knife.
5. Brush the insides of both bread halves with 1 tablespoon of the remaining artichoke marinade.
6. 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.)
7. Layer the red pepper mixture evenly over the goat cheese (or olive paste).
8. Top with 1 cup marinated artichoke hearts (sliced) and 2 cups arugula.
9. (Vegan option: Arrange 12 ounces of thinly sliced baked or smoked tofu over the roasted peppers and artichokes.)
10. Replace the top halves of the bread.
11. Using a serrated knife, carefully cut each loaf into 4 portions.