Roasted Peppers and Goat Cheese Sandwich

Ingredients

• 4 large red Berrak Roasted Peppers
• 2 tablespoons Berrak Olive Oil
• 1 tablespoon balsamic vinegar
• 2 cloves of garlic, finely chopped
• 2 teaspoons of salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons Berrak Pickled Caper
• 1 large sandwich bread, cut in half horizontally
• 1 (300 grams) garlic and herb or plain goat cheese, at room temperature
• 8-10 large basil leaves
• 3 thin slices red onion

Preparation

1. In a small bowl, mix olive oil, balsamic vinegar, garlic, salt and pepper. Set aside.
2. Strain the Berrak roasted peppers. Cut the peppers into quarters and remove the skins and seeds. Place the peppers in a bowl and pour the oil and vinegar mixture over them. Add the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
3. To assemble the sandwiches, spread goat cheese on the bottom half of the sandwich bread. Add a layer of pepper followed by a layer of basil leaves. Cut the onions into rings and spread them on top. Sprinkle with salt and pepper. Cover the top half of the sandwich bread and cut the sandwiches into individual portions.