This sandwich is a simplified version of a recipe in Ina Garten's Barefoot Contessa at Home cookbook. Her version includes capers, basil and red onions which I found did not really enhance the main ingredients. She also recommends roasting your own peppers, which I have done, but I found that in this sandwich there is really not a noticeable difference in flavor so I use store bought roasted peppers.
Roasted Red Pepper and Goat Cheese Sandwich
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon ground pepper
2 garlic cloves, minced
3-4 whole roasted red peppers
1 loaf French bread (or ciabatta)
1 (5 ounce) goat cheese
Mix the vinegar, olive oil, salt, pepper and garlic in a small bowl. Pour over the peppers and marinate for at least 3-4 hours.
To assemble the sandwich, slice the bread in half lengthwise, spread the bottom half with the goat cheese and top with the peppers. Place the other half of the bread on top and cut into individual servings.