Roasted Peppers Goat Cheese Sandwich- The Perfect Fall sandwich recipe
If you're looking for a sandwich that’s loaded with bold, vibrant flavors, this Roasted Pepper Goat Cheese Sandwich is the perfect choice. Made with toasted baguette or French bread, it's layered with creamy goat cheese, a hint of mustard, and fresh arugula for a peppery kick. But the star of the show is the roasted pepper mixture—oven-roasted peppers, onions, tomatoes, and olives, all drizzled with a balsamic glaze and a touch of chili, creating an irresistible combination of earthy, sweet, and tangy flavors. Even though I’m not usually a fan of olives, they really elevate this sandwich, balancing the sweetness of the roasted veggies. Topped with fresh basil and raw red onions for a sharp zing, this sandwich gives off a pizza-like vibe that’s so satisfying.
This recipe is not only vegetarian but also super easy to make and great for meal prepping. The sandwich holds up well cold, making it a perfect option for packed lunches or quick meals on the go. Whether you’re enjoying it hot or cold, this Roasted Pepper Goat Cheese Sandwich is a must-try for anyone who loves bold flavors in a simple, fuss-free meal.
Happy Cooking!
Servings: 3-4 servings
Prep Time: 15 mins
Cooking Time: 35-45 mins
Total Time: 1 hour
Ingredients:
Roasted Pepper Mixture:
2 large colored Peppers cut into 1-inch strips
6 oz tomatoes in chunks; check notes
4-6 Cloves of garlic minced
1 medium yellow onion cut into thin slices
1/4-1/3 cup Sliced black Olives
2-3 tbsp Olive oil
1 tsp salt; as per taste
1/8 tsp pepper
1 tbsp Balsamic vinegar glaze
0.5-1.5 tbsp Chili paste; as per taste; I used Calabrian chili paste
Assembly:
10-12 oz Baguette or French loaf bread
3-40z Goat cheese; softened
3-4 oz arugula leaves
2 tbsp mustard
1 small red onion cut into thin slices
8-12 fresh basil leaves
Olive oil to toast bread
Fresh ground pepper; as per taste
Directions:
Roasted Pepper Mixture: Preheat oven to 380F.
Place tomatoes, peppers, onions, minced garlic, and olives on a lined baking tray or oven-safe dish.
Drizzle olive oil, salt, and pepper, over the veggies and give it a toss.
Put the tray for the vegetables to roast in the oven. Let it cook for 25-35 mins, giving it a toss midway. The veggies should be well cooked.
Once the veggies are out of the oven add balsamic vinegar glaze and chili paste and mix well.
Slice the bread in half. Drizzle or spray olive oil over it and put it in the oven to bake for 5-6 mins or as per package instructions till slightly toasted and golden brown.
Assembly:
On one side of the bread, spread goat cheese, and on the other, spread mustard.
Top the base of the sandwich with arugula leaves.
Top it generously with the roasted pepper mixture.
Place sliced onions over the pepper mixture.
Grind some fresh pepper over it.
Top with fresh basil leaves.
Sandwich the two sides together, slice, and serve!
Serve warm with your favorite sides like fries, chips, pickles, and more!
Notes/Tips:
You can roast the peppers from before and keep them. If you like the sandwich hot, warm it up in the oven again for 5-6 mins.
You can make it with any bread, I feel it is best on a baguette or French loaf bread but ciabatta also works.
Don’t skip the fresh basil leaves!
Don’t skip the sliced olives. Trust me I don’t like olives as much but it compliments the flavors so well.
If you don’t have balsamic vinegar glaze use 1/2 tbsp balsamic vinegar and 1 tsp honey
I used Kumato tomatoes, you can use cherry, black cherry, grape, or heirloom tomatoes ideally.
This sandwich is delicious cold as well.
