Pepper-Sandwich with Goat fresh cheese

from Germany

Method:

Mix goat fresh cheese with two tablespoons of olive oil, lemon juice and spring onion rolls in a bowl. Season with pepper and salt.

Drain artichokes and roasted pepper on kitchen paper and cut in halve. Mix red vine vinegar with rest of olive oil in a small bowl.

Cut Baguette buns in halve, trickle oil-vinegar-mix on both halves and spread with spiced goat cheese. Line bottom part of bun with ice-berg lettuce, basil, tomatoes, artichokes and rosted pepper and put upper part of the bun on top. Squeeze a little to hold.

Serve immediately or wrap in sandwich paper to store in the fridge.

You will need

Serves 2

150 g	Farmhouse goat fresh cheese
4 EL	olive oil
1 EL	freshly squeezed lemon juice
2 EL	spring onion in rolls
	salt, pepper
4	tomatoe slices
2	artichoke hearts (in oil)
2	roasted red peppers (fresh or tinned)
2 EL	red vine vinegar
2	Baguette buns
2	ice-berg lettuce
1 handful	basil leaves