Roasted Pepper and Goat Cheese Sandwiches
Adapted from Barefoot Contessa at Home
Serves 4-6

Here is the funny thing.  I forgot about part of this recipe when I made it today.  I just put the roasted peppers on the sandwich without the capers and other flavorings.  It was still delicious but I recommend you take the extra steps described below.

4 large red or yellow bell peppers (or a mixture)
2 tbsp. olive oil
1 tbsp. balsamic vinegar
2 garlic cloves, minced
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. drained capers
1 large ciabatta bread, halved horizontally
1 (11-ounce) log soft goat cheese (such as Montrachet)
8-10 large basil leaves
3 thin slices red onion

Preheat the oven to 500 degrees.

Place the whole peppers on a sheet pan and place in the oven for 20-30 minutes, until skins are completely wrinkled and the peppers are charred, turning them twice during roasting.  Remove the pan from the oven and immediately cover it tightly with aluminum foil.  Set aside for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl.  Set aside.

Remove the skin from the bell pepper, then slice in half and remove the seeds, and the stem and discard.  Slice the peppers into thin strips and place in the bowl with the olive oil mixture.  Stir in the capers.  Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese.  Add a layer of peppers and then a layer of basil leaves.  Separate the onions into rings and spread out on top.  Sprinkle with a little salt and pepper.  Top with the top half of the ciabatta and cut into individual servings.