Focaccia Sandwiches with Arugula, Roasted Red Peppers, and Goat Cheese

Name: Focaccia Sandwiches with Arugula, Roasted Red Peppers, and Goat Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 serving
Ingredients: 1 (2 pound) focaccia bread; 1/2 small red onion; 1 tablespoon red wine vinegar; 1/8 teaspoon kosher salt; 4 ounces chevre cheese; 10 ounces roasted red peppers; 2 tablespoons capers; 2 ounces arugula; 1 teaspoon olive oil; freshly cracked black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
8
Calories
3722 kcal
Course
Lunch, Dinner, Brunch
Cuisine
American-Mediterranean Fusion

Focaccia Sandwiches with Arugula, Roasted Red Peppers, and Goat Cheese

Griffin Jensen

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These easy-to-make vegetarian sandwiches are made in the style of slab sandwich. Just slice open a loaf of focaccia, make one huge sandwich, then cut it into multiple servings. Perfect for lunch, light dinners, serving a crowd, or your next hiking adventure!

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Ingredients

Servings

1 (2 pound) focaccia bread, store bought or homemade
1/2 small red onion, thinly sliced
1 tablespoon red wine vinegar
1/8 teaspoon kosher salt
4 ounces chevre cheese
10 ounces roasted red peppers, store bought or homemade, cut into strips
2 tablespoons capers
2 ounces arugula
1 teaspoon olive oil
freshly cracked black pepper

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Instructions

Warm the focaccia: Heat the oven to 350°F. Place the fully baked focaccia on a sheet pan and place in the warm oven for 10 to 15 minutes. You just want to freshen it up a bit and warm the bread so the cheese spreads more easily.
Quick pickle the onion: While the bread warms, place the red onion slices in a small bowl. Sprinkle it with salt and red wine vinegar. Toss it to coat and set aside.
Remove the focaccia from the oven: Take the sheet pan out of the oven. Transfer the bread to a cutting board and slice it in half along the equator. Make sure the cut side is facing up.
Assemble the sandwiches: Crumble the chevre over one side of the bread. Let it sit for a second so the warmth from the bread makes it easier to spread. Then use a knife to spread the cheese out. Top with the sliced roasted red peppers, capers, and arugula. Sprinkle the quick pickled onion over the top of the arugula (it helps keep the onion in place.) Add one teaspoon of olive oil to the remaining vinegar in the onion bowl, along with the freshly ground black pepper. Stir it with a fork then pour it over the arugula. Top with the remaining half of the bread. Slice into 8 sandwiches and serve.

Notes

If you’re using store-bought or not freshly baked focaccia, drizzle an extra tablespoon of high quality olive oil over the arugula. I like our Early Harvest Greek varieties for this because of the peppery notes.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition Information

Show Details

Calories 372.2kcal (19%) Carbohydrates 60.1g (20%) Protein 13.2g (26%) Fat 9.6g (15%) Saturated Fat 2.2g (11%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1.1g Cholesterol 6.5mg (2%) Sodium 1287.9mg (54%) Potassium 93.2mg (3%) Fiber 2.7g (11%) Sugar 2.6g (5%) Vitamin A 501.8IU (10%) Vitamin C 18.1mg (20%) Calcium 48.2mg (5%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 3722 kcal

% Daily Value*

Calories	372.2kcal	19%
Carbohydrates	60.1g	20%
Protein	13.2g	26%
Fat	9.6g	15%
Saturated Fat	2.2g	11%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	1.1g	6%
Cholesterol	6.5mg	2%
Sodium	1287.9mg	54%
Potassium	93.2mg	2%
Fiber	2.7g	11%
Sugar	2.6g	5%
Vitamin A	501.8IU	10%
Vitamin C	18.1mg	20%
Calcium	48.2mg	5%
Iron	0.7mg	4%