Nutrition per serving may change if servings are adjusted.
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
1½ cups arugula leaves
Combine peppers, garlic, vinegar and oil in a small bowl; toss to combine. Season with salt and pepper.
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.