Antipasto Sandwiches With Goat Cheese

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 1 (12 ounce) jar roasted red peppers, rinsed and sliced
• 1 garlic clove, minced
• 1/8 teaspoon fresh ground black pepper
• 1 (6 ounce) jar marinated artichoke hearts, drained and chopped, marinade reserved
• 2 (8 inch) focaccia bread or 2 (8 inch) ciabatta or 2 small french baguettes
• 8 ounces creamy goat cheese
• 1/4 cup black olive paste (olivada) or 1/4 cup finely chopped pitted kalamata olive
• 2 cups arugula, rinsed and dried (bagged or fresh)

Recipe

• 1 combine red peppers, garlic, black pepper and 2 tbs. reserved artichoke marinade in mixing bowl; toss to coat.
• 2 split focaccia or ciabatta loaves in half horizontally using a serrated knife. brush insides with some remaining artichoke marinade. spread goat cheese on bottom halves and black olive paste on top halves. layer red pepper mixture, artichokes and arugula over goat cheese. replace bread tops. using serrated knife, cut each loaf into 4 portions.