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Open-Face Broiled Fresh Chèvre Sandwich with Marinated Red and Yellow Peppers

Open-Face Broiled Fresh Chèvre Sandwich with Marinated Red and Yellow Peppers
Creamy fresh chèvre pairs up with sweet, silky slices of red and yellow roasted pepper in this open-face sandwich. Serve with a mug of warm apple cider for a winter brunch or lunch, or with a big salad of winter greens, tangerines, and thinly sliced fresh fennel for dinner.
  1. 1 roasted red bell pepper
  2. 1 roasted yellow bell pepper
  3. 2 tablespoons olive oil
  4. Salt, to taste
  5. Freshly ground black pepper, to taste
  6. 4 slices multigrain bread
  7. 5½ tablespoons fresh soft chèvre (goat cheese)
  8. 2 teaspoons finely chopped fresh rosemary
  1. Cut the peppers in half, remove the core and the ribs, and cut into thin strips. Place the pepper strips in a bowl, and cover with the olive oil and a light sprinkling of salt and pepper.
  2. To make the sandwiches, heat the broiler with a rack about 4 inches from the heat. Place the bread slices on a cookie sheet and broil for 1 minute. Remove and flip the bread over to the untoasted side. Spread 1 tablespoon of the cheese on each piece of bread. Sprinkle the rosemary over the slices. Season with the freshly ground pepper.
  3. Place under the broiler for 3 minutes, or until the cheese just begins to bubble. Remove from the broiler, and place three strips of yellow or red peppers on top of the cheese. Sprinkle the remaining cheese over the peppers. Broil another 3 to 4 minutes, or until the cheese is bubbling. Serve hot.
Adapted from Winter 2010
Adapted from Winter 2010
culture: the word on cheese https://culturecheesemag.com/

Kathy Gunst

James Beard Award-winning food journalist Kathy Gunst always has cheese in her refrigerator and is constantly on the lookout for new pairing combinations. The author of 16 cookbooks, her most recent work is Rage Baking—The Transformative Power of Flour, Fury and Women’s Voices. She writes for the Washington Post, Boston Globe, Eating Well, and other publications.

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