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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! 
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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!
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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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