The sweetness of roasted red bell peppers is an ideal foil to the pungency of the goat cheese and kalamata olives. Serve this hearty veggie sandwich with Melon Chillers.
Prep: 5 minutes; Cook: 6 minutes
1 (3-ounce) package goat cheese, softened
12 pitted kalamata olives, coarsely chopped
8 (2-ounce) slices sourdough bread
16 basil leaves
2 cups spring mix greens
1 cup bottled roasted red bell peppers
How to Make It
Combine cheese and olives in a small bowl, stirring until well blended. Spread about 1 tablespoon cheese mixture evenly over each of 4 bread slices. Divide basil leaves, greens, and bell pepper into fourths; arrange evenly over cheese mixture on each bread slice. Top with remaining 4 bread slices.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Cover with a sheet of foil; top with a heavy skillet. Cook 3 minutes or until lightly browned. Turn sandwiches over; replace foil and skillet. Cook 3 minutes or until golden.