I made these sandwiches for Jared's parents as they visited this weekend. I wanted to serve something summery and memorable but something that wouldn't pull me away from our guests and imprison me in the kitchen. This was perfect! 
All you have to do is roast and peel the peppers then marinade them for a couple of hours or overnight in a blend of olive oil, balsamic vinegar, chopped garlic, capers, salt and pepper. Then you just assemble the sandwiches when you're ready to eat!
The marinated peppers have a bright flavor that are perfectly paired with creamy goat cheese, peppery fresh basil leaves, and crisp red onion. Try these sandwiches! They're ideal for guests or for a summer picnic.

Roasted Pepper and Goat Cheese Sandwiches
slightly adapted from Barefoot Contessa at Home by Ina Garten
Serves 4

2 red bell peppers
2 yellow bell peppers
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic chopped
2 tablespoons capers, drained
2 teaspoons salt
1 teaspoon pepper
enough fancy bread for 4 sandwiches, ciabatta or focaccia perhaps
8 oz goat cheese
1 red onion
lots of basil leaves

Preheat your oven to 350 degrees. I know, it's the middle of summer, who wants to have a 350 degree box in their house? If you just can't stand heating up your oven, you could buy 2 bottles of roasted red peppers instead. Otherwise, roast the peppers for 30 minutes then place in a folded paper bag or covered bowl to cool and sweat a bit. After they are cool enough to peel, slice them in half and remove the seeds. Peel the skin off and cut the half in half again, so you should have 4 slices for each bell pepper.

In a bowl mix together the olive oil, balsamic vinegar, capers, garlic, salt and pepper. Spoon the mixture over the peppers and marinate for a few hours. When you're ready to eat, assemble the sandwiches. Spread the goat cheese on both sides of the bread, top with peppers, then add a few slices of onions and cover with fresh basil leaves. 

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