Roasted Red Pepper, Baby Arugula, Goat Cheese Sandwich with Optional Bacon
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 2
- kosher salt
- freshly ground black pepper
- 1/2 loaf ciabatta bread (i like the half-loaf size from tra
- 8 ounces roasted red peppers preferably in olive oil
- 1/2 cup baby arugula rinsed and dried
- 2 ounces goat cheese (chevre)
- if adding bacon per sandwich add
- 2 slices bacon cooked drained, and cooled
- Carbohydrate 7.12861809672 g
- Cholesterol 8.8 mg
- Fat 3.7033730272 g
- Fiber 2.4561410828512 g
- Protein 4.16471298976 g
- Saturated Fat 1.133173734948 g
- Serving Size 1 1 Serving (153g)
- Sodium 265.646773696 mg
- Sugar 4.6724770138688 g
- Trans Fat 0.6299699348 g
- Calories 79 calories
Directions: Slice the ciabatta bread in half lengthwise and then cut about a five-inch hunk of bread for each sandwich. Lay sandwich inside-up and begin layering. First, add a couple of layers of the roasted red peppers. Sprinkle lightly with kosher salt. I add a little more salt for the veggie sandwich, and just a tad for the carnivore's sandwich because it will have the natural saltiness of bacon, too. Pile a handful of arugula onto each sandwich, then crumble the goat cheese onto the arugula, dividing evenly between the two sandwiches. Lay the bacon on top, if using. Drizzle a teaspoon or so of the olive oil from the roasted red peppers onto the top of the whole thing and lightly dust with black pepper. Close up those sandwiches, slice in half, and serve!
