Roasted Red Pepper Sub

Roasted Red Pepper Sub
  • 1 baguette, cut into 3 sub-size portions and then sliced open lengthwise
  • 2 tablespoons olive oil
  • 1 (8 ounce) can roasted red peppers, drained and chopped
  • 2 tablespoons creamy goat cheese
  • 2 teaspoons balsamic vinegar, or to taste
  • 1/4 cup arugula
  • 1/4 cup torn fresh basil leaves, or to taste


  1. Slice each baguette segment lengthwise. Brush the cut sides with olive oil. Toast in toaster to your preferred darkness, 2 to 4 minutes.
  2. Heat red peppers in a saucepan over medium heat until hot, 2 to 3 minutes.
  3. Spread thick layers of goat cheese onto the cut sides of each baguette piece. Spread red peppers onto 3 of the baguette pieces. Sprinkle balsamic vinegar over the red peppers; top with arugula and basil. Place remaining baguette segments atop the fillings to finish the sandwiches.

05/17/2018
Roasted Red Pepper Sub, recipe PT15M PT1H 5 455 calories

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