For the Sandwich:
1 large red bell pepper (or 2 small), roasted and peeled
4 slices of your choice of bread (sourdough, ciabatta, or multigrain work best)
4 oz (115 g) goat cheese, softened
1 tablespoon olive oil or butter
1 teaspoon balsamic vinegar (optional)
Fresh arugula or spinach, a handful
Salt and freshly ground black pepper, to taste
Optional Additions:
Caramelized onions
Fresh herbs (thyme, basil, or oregano)
A drizzle of honey

1. Roast the Peppers
Preheat oven to 450°F (230°C).
Cut the bell peppers in half, remove seeds and membranes.
Place them on a baking sheet, skin side up, and drizzle lightly with olive oil.
Roast for 15–20 minutes until skins are charred and blistered.
Transfer to a bowl and cover with plastic wrap for 5 minutes (this helps peel the skin easily).
Peel off the charred skin and slice the peppers into strips.
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