Pepper-Sandwich with Goat fresh cheese
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
|150 g||Farmhouse goat fresh cheese|
|4 EL||olive oil|
|1 EL||freshly squeezed lemon juice|
|2 EL||spring onion in rolls|
|2||artichoke hearts (in oil)|
|2||roasted red peppers (fresh or tinned)|
|2 EL||red vine vinegar|
|1 handful||basil leaves|