The fresh spicy heat of watercress sandwiched between melted gouda-like cheese and roasted peppers would be outrageously yummy enough as is. But this sandwich takes the flavor several notches higher with a crispy, cheesy crust of extra-aged goat cheese embedded in the bread. It’s easy to do with a little butter and Coach Farm’s Grating Stick of goat cheese. (If it’s not in your market, substitute Parmigiano Reggiano.)
*To avoid wilting the watercress, both slices of bread (topped with cheese) are grilled separately, a la open-face; then they’re sandwiched together with the peppers and watercress in between.