ANTIPASTO SANDWICHES w/GOAT CHEESE

By BobD

Ingredients

• 1 (12 oz.) jar roasted red peppers, rinsed and sliced
• 1 garlic clove, minced
• 1/8 tsp. fresh ground black pepper
• 1 (6 oz.) jar marinated artichoke hearts, drained and chopped, marinade reserved
• 2 (8 inch) focaccia bread or ciabatta or 2 small French baguettes
• 8 oz. creamy goat cheese
• 1/4 cup black olive paste (olivada) or finely chopped pitted kalamata olives
• 2 cups arugula, rinsed and dried (bagged or fresh)

Preparation

Step 1

Combine red peppers, garlic, black pepper and 2 tbsp. reserved artichoke marinade in mixing bowl; toss to coat.

Cut focaccia or ciabatta loaf in half horizontally. Brush insides with some remaining artichoke marinade.

Spread goat cheese on bottom halves and black olive paste on top halves.

Layer red pepper mixture, artichokes and arugula over goat cheese. Replace bread tops.

Cut each loaf into 4 portions.