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Pepper-Sandwich with Goat fresh cheese

from Germany


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