So I lied about not posting for two weeks…
I’m sitting at home and waiting for the clock to strike 9:15 to signal my departure for the airport. I’m too antsy to do sit around doing nothing, so I figured I’d blog instead. You probably won’t be reading this until Monday, at which point I’ll be on the road from Johannesburg to Kruger National Park.
Though brunch is the amorphous meal that encompasses both breakfast and lunch, I find myself being drawn to the breakfast side of the menu–even when my brunch doesn’t start until 12 or 1. It’s not even that I hold a firm belief that breakfast should be the first meal of the day. Believe me, I’m definitely not above eating cold Chinese food or pizza in place of cereal in the morning. But for whatever reason, I almost never order or prepare lunch-type food for brunch.
Maybe it’s time to switch things up, though.
I made these delicious vegetarian sandwiches for Emily’s birthday, and they were big hits. They’re a little messy to eat, but well worth the extra napkins.
Roasted Red Pepper and Goat Cheese Sandwiches (adapted from Barefoot Contessa)
- 4 large red or yellow bell peppers
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large ciabatta bread, halved horizontally
- 1 (11-ounce) goat cheese at room temperature
- 8 to 10 large basil leaves
- 3 thin slices red onion
- Kosher salt and freshly ground black pepper
Preheat the oven to 500 degrees F.
Place the whole peppers on a pan and roast them for 30-40 minutes until the skins are wrinkled and charred. Turn them over twice in this time period to ensure even roasting. Remove the pan from the oven and cover it with foil. Set aside until the peppers are cool enough to handle.
Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl and set aside.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Cover with plastic wrap and refrigerate for a few hours.
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 salt and pepper. Cover with the top half of the ciabatta and cut into individual servings. The cutting part is a bit tricky, so be prepared for a little mess.