Roasted Pepper and Goat Cheese Sandwich

• 2 thick slices whole wheat country bread or 1 ciabatta roll, split
• 1 1/2 ounces goat cheese (about 1/3 cup), at room temperature
• 1/2 tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives
• 13 to 1/2 large grilled or roasted red pepper (see note)

1. If using whole wheat bread, lightly toast it.
2. This will prevent sandwich from becoming soggy.
3. If using a roll with a hard crust, there is no need to toast.
4. In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
5. Spread equal amounts of goat cheese on each slice of bread or on both halves of roll.
6. Top the bottom half with roasted pepper and cover with other slice of bread or half of roll.
7. Cut in half if using bread, or into quarters if using a ciabatta roll.
8. Wrap each piece tightly in plastic if transporting.
9. The sandwich keeps well for 2 days.

whole wheat country bread, goat cheese, fresh herbs, red pepper

Taken from cooking.nytimes.com/recipes/1017353 (may not work)