Roasted Red Pepper Subs
When the occasion calls for a sophisticated sandwich, simply layer roasted red peppers, goat cheese and peppery arugula on a crusty baguette.Recipe 4 sandwiches; Active Time: 15 minutes; Total Time: 15 minutes
INGREDIENTS
1 12-ounce jar roasted red peppers, rinsed
1 clove garlic, minced
1 tablespoon red-wine vinegar
1 teaspoon extra-virgin olive oil
Pinch of salt
Freshly ground pepper, to taste
1 16- to 20-inch baguette, preferably whole-wheat
3 tablespoon olive paste, (olivada)
4 ounces creamy goat cheese
1 1/2 cups arugula leaves
PREPARATION
Combine peppers, garlic, vinegar and oil in a small bowl; toss to combine. Season with salt and pepper.
Slice baguette in half lengthwise. Spread one half with olive paste and the other half with goat cheese. Layer pepper mixture and arugula over olive paste. Top with remaining baguette. Cut across into 4 pieces.
TIPS & NOTES
Make Ahead Tip: Wrap in plastic wrap and store in the refrigerator or in a cooler with a cold pack for up to 8 hours.
NUTRITION
Per serving: 221 calories; 15 g fat ( 5 g sat , 3 g mono ); 13 mg cholesterol; 7 g carbohydrates; 7 g protein; 1 g fiber; 262 mg sodium; 59 mg potassium.
Nutrition Bonus: Vitamin A (50% daily value).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 vegetable, 1 high-fat meat, 1/2 fat
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