Roasted Pepper and Goat Cheese Sandwich

Travel sandwiches require good keeping properties. The ingredients have to hold up for hours at room temperature and can’t be too moist, or the bread will become soggy and fall apart. In deference to fellow travelers, I choose fillings that taste great but aren’t pungent. (Garlic aioli has a place in my life, but it’s not within the confines of an airplane.)

Ingredients

• 2 thick slices whole wheat country bread or 1 ciabatta roll, split
• 1 ½ ounces goat cheese (about 1/3 cup), at room temperature
• ½ tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives
• ⅓ to ½ large grilled or roasted red pepper (see note)

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    278 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 14 grams protein; 19 milligrams cholesterol; 491 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 serving

Preparation

1. If using whole wheat bread, lightly toast it. This will prevent sandwich from becoming soggy. If using a roll with a hard crust, there is no need to toast.
2. In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
3. Spread equal amounts of goat cheese on each slice of bread or on both halves of roll. Top the bottom half with roasted pepper and cover with other slice of bread or half of roll. Cut in half if using bread, or into quarters if using a ciabatta roll. Wrap each piece tightly in plastic if transporting. The sandwich keeps well for 2 days.

• To quickly grill a pepper on an indoor stove, light a gas burner and place pepper directly over flame. As soon as one section has blackened, turn pepper, using tongs, to expose another section to flame. Continue to rotate until pepper is blackened. Place in a bowl or plastic bag and seal or cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run pepper briefly under faucet to rinse off final bits of charred skin. If so, pat dry with paper towels. Cut pepper in half and remove seeds and membranes.

5 to 10 minutes