Roasted Red Pepper Subs

When the occasion calls for a sophisticated sandwich, simply layer roasted red peppers, olive paste, goat cheese and peppery arugula on a crusty baguette. Found it when I was rummaging through some "old" recipes in EatingWell Magazine, January/February 1998. We enjoyed them thoroughly!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 12  ounces  roasted red peppers, rinsed (a 12 oz jar)
• 1  garlic clove, minced
• 1  tablespoon red wine vinegar
• 1  teaspoon extra virgin olive oil
• 1  pinch salt
•  fresh ground pepper
• 1 -2  pinch crushed red pepper flakes (optional)
• 1  baguette (sliced in half horizantally)
• 3  tablespoons  olives, paste (olivada)
• 4  ounces  creamy  goat cheese
• 1 1⁄2 cups arugula leaves

Directions

1. Combine peppers, garlic, vinegar, oi, & crushed red pepper flakes (if using) in a small bowl; toss to combine & season with salt and pepper.
2. Slice baguette in half lengthwise.
3. Spread one half with olive paste and the other half with goat cheese.
4. Layer pepper mixture and arugula over olive paste.
5. Top with remaining baguette.
6. Cut across into 4 pieces.
7. * Make Ahead Tip:: Wrap in plastic wrap and store in the refrigerator or in a cooler with a cold pack for up to 8 hours.