Roasted Red Pepper Subs

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From: EatingWell Magazine January/February 1998

When the occasion calls for a sophisticated sandwich, simply layer roasted red peppers, goat cheese and peppery arugula on a crusty baguette.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 12-ounce jar roasted red peppers, rinsed
  • 1 clove garlic, minced
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • Pinch of salt
  • Freshly ground pepper, to taste
  • 1 16- to 20-inch baguette, preferably whole-wheat
  • 3 tablespoon olive paste, (olivada)
  • 4 ounces creamy goat cheese
  • 1 1/2 cups arugula leaves

Preparation

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  • Ready In

  1. Combine peppers, garlic, vinegar and oil in a small bowl; toss to combine. Season with salt and pepper.
  2. Slice baguette in half lengthwise. Spread one half with olive paste and the other half with goat cheese. Layer pepper mixture and arugula over olive paste. Top with remaining baguette. Cut across into 4 pieces.
  • 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.

Nutrition information

  • Per serving: 235 calories; 16 g fat(5 g sat); 4 g fiber; 14 g carbohydrates; 8 g protein; 11 mcg folate; 13 mg cholesterol; 3 g sugars; g added sugars; 1472 IU vitamin A; 28 mg vitamin C; 95 mg calcium; 2 mg iron; 608 mg sodium; 60 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 1 high-fat meat, 1/2 fat

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