We went to Breckenridge a few weeks ago and in one of the restaurants we went to, they had a goat cheese & roasted red pepper sandwich on the menu that I wish I had ordered! So my solution was to remake it and put my own spin on it and WOW this might be my go-to sandwich all of Spring. I'm usually not a vegetarian sandwich kind of gal, but this sandwich is absolutely fab. A must make for your next spring picnic - perfect to enjoy outside in the sun with a big bag of chips. Ideal! Make sure to save this post so you can access the recipe later!
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2 slices of sourdough bread (sub ciabatta or baguette)
2-3 jarred roasted red peppers
1 tbsp pesto
1 tbsp mayo
1.5 tbsp olive oil
Spreadable Goat cheese (as much as you'd like)
Marinated artichokes hearts
1 raw garlic clove
Small handful of microgreens or arugula
Sprinkle of sea salt
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Heat a nonstick pan over medium heat. Drizzle olive oil in pan. Add bread, swirl around in oil then flip to other side. Toast on one side until golden brown and flip. Season both sides with sea salt. Remove from skillet. Rub bread with garlic clove. In a separate bowl, mix pesto with mayo. Spread pesto mixture on 1 piece of bread. Spread goat cheese on other piece of bread. Add red peppers, artichokes, and microgreens. Place other piece of bread on top, slice in half and serve!
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