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Red Pepper, Eggplant, and Goat Cheese Sandwiches Recipe

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This recipe for Red Pepper, Eggplant, and Goat Cheese Sandwiches is from Crafton Hills College Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 (1/2 inch-thick) eggplant slices (if desired)
2 t. olive oil, divided
1 large red bell pepper
4 (1 oz) slices ciabatta bread
2 T refrigerated pesto
1 c. baby arugula
1/8 t. freshly ground black pepper
1/4 c. (2 oz) soft goat cheese
Directions:
Directions:

1. Preheat broiler
2. Arrange eggplant slices in a single layer on foil-lined baking sheet. Brush both sides of eggplant with 1 t. oil.
3. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant only. Broil 4 minutes; remove eggplant. Broil pepper 7 minutes or until blackened. Place pepper in ziploc bag 15 minutes; peel and discard skin.
4. Broil bread slices 2 minutes or until lightly browned, turning once. Spread 1 T pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices.
5. Toss arugula with remaining 1 t. oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 T. goat cheese over each of 2 remaining bread slices; place cheese side down on sandwiches.
Number Of Servings:
Number Of Servings:
2 sandwich servings
Personal Notes:
Personal Notes:
These sandwiches are yummers!

 

 

 

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