Sandwiches with Goat Cheese, Red Peppers & Anchovies

In Catalan, they say it Entrepans amb Formtatge Fresc, Anxoves i Pebrot.

In Barcelona, one would make these sandwiches on a toasted baguette. Here at the cottage, I was in the mood to make bread, so instead we used Pan Cubano, fresh from the oven.

Nothing like rubbing a fresh tomato on warm bread, then drizzling it with olive oil, sprinkling a bit of salt and putting it together around a few anchovies and slices of goat cheese and warm roast peppers.

Down it with a cold beer, then hit the hammock for an afternoon nap.

Sandwiches with Goat Cheese, Red Peppers and Anchovies

This recipe is from the lovely Williams Sonoma – Barcelona cookbook. The book was a gift from the mother of a Barcelonan exchange student who stayed with us last year, so I figure that’s testimony enough to the recipes’s authenticity. Makes 4 sandwiches.

• 2 medium or 1 large red pepper
• 8 olive oil packed anchovy fillets
• Baguettes, cut into 4- 6 inch lengths
• 4 large slices goat cheese
• 4 small ripe tomatoes
• Salt and pepper to taste

Roast the peppers on a cookie sheet under the broiler, turning them so they char evenly on all 4 sides. Remove to a brown paper bag to cool, then peel them over a large bowl, saving the juices and discarding the stem, seeds and skins. Slice into 1/4 inch strips and set aside.

Slice the baguette into 6 inch slices, then again horizontally into halves. Pop under the broiler for about one minute till lightly toasted.

Slice each tomato in half, then rub the cut sides onto the toasted baguette surfaces until only the skins are left , then discard the skins. Drizzle the baguette halves with olive oil and sprinkle with salt and pepper to taste.

Divide the cheese slices among the bottom halves of the baguette lengths, followed by the red pepper slices and anchovies. Cover each with the top halves, and serve.