Last week, Husband and I made one of the most delicious sandwiches. I've been craving lighter meals as the weather warms up, and this sandwich makes a perfect light meal with a side of veggies.
The sandwich we created was based on this recipe from Cooking Light. First, I decided against using a pre-made pizza crust for the bread. Instead I found a nice, freshly baked loaf of ciabatta bread. After slicing the bread, I drizzled balsamic vinegar on the inside before layering the filling ingredients on. I also layered in some fresh baby spinach to add nutrients and color. Don't skimp on the roasted red pepper or basil. I thought the amount in the original recipe would be overwhelming, so I added less, and it really needed more. The second time I made it, I added one whole red pepper per sandwich and a couple of basil leaves. It was fantastic! Husband gave it a 9 on his 1-10 scale. He doesn't throw his 9's around lightly either. It's a really high number around here.
Grilled turkey, goat cheese, and roasted red peppers sandwiches
Adapted from Cooking Light
1 small loaf of crusty bread (I used ciabatta, but focaccia would be really yummy, too.)
4 oz goat cheese
3/4 lb sliced turkey
1 (7 oz) bottle roasted red peppers or 4 peppers
1 C. baby spinach
fresh basil leaves (I just used a little packet from the store)
Heat a skillet over medium low heat. The sandwich will be thick, so cooking it slowly ensures the cheese melts, the turkey gets warm, and the outside bread gets crispy.
Cut bread in half horizontally if it is thin. You'll build the sandwich and then cut it in quarters. If it's a thick loaf of bread, just slice it and build your sandwiches that way. Drizzle balsamic vinegar on top half of bread. Spread goat cheese on bottom half of bread. Then layer turkey, peppers, spinach and basil on top. Top with balsamic drizzled half. Cut sandwich in quarters. Add to pan and cook until desired crispiness is reached and middle is warm.
I hope you like it!