Antipasto Sandwiches with Goat Cheese

• 1 12-oz. jar roasted red peppers, rinsed and sliced
• 1 clove garlic, minced
• 18 tsp. freshly ground black pepper
• 1 6-oz. jar marinated artichoke hearts, drained and chopped, marinade reserved
• 2 8-inch focaccia or ciabatta loaves, or 2 small baguettes
• 8 oz. creamy goat cheese
• 1/4 cup black olive paste (olivada) or finely chopped pitted kalamata olives
• 2 cups arugula, rinsed and dried (bagged or fresh)

1. Combine red peppers, garlic, black pepper and 2 Tbs.
2. reserved artichoke marinade in mixing bowl; toss to coat.
3. Split focaccia or ciabatta loaves in half horizontally using a serrated knife.
4. Brush insides with some remaining artichoke marinade.
5. Spread goat cheese on bottom halves and black olive paste on top halves.
6. Layer red pepper mixture, artichokes and arugula over goat cheese.
7. Replace bread tops.
8. Using serrated knife, cut each loaf into 4 portions.

red peppers, clove garlic, freshly ground black pepper, hearts, loaves, goat cheese, black olive paste, arugula

Taken from www.vegetariantimes.com/recipe/antipasto-sandwiches-with-goat-cheese/ (may not work)