Grilled Red Pepper and Goat Cheese Sandwich on Sourdough

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A satisfying sandwich layering smoky grilled red peppers with tangy goat cheese and fresh herbs on toasted sourdough bread. This mediterranean-inspired sandwiches & wraps (vegetarian) ready in about 25 minutes pairs sourdough bread slices, softened goat cheese, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill pan over medium-high heat. Brush 3 large halved and seeded red bell peppers with 2 tbsp olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Grill the peppers skin-side down for 6-8 minutes until charred and softened.
  2. Step 2: Remove peppers and let cool slightly, then peel off the charred skin and slice into thick strips.
  3. Step 3: Toast 8 slices of sourdough bread until golden and warm. Rub each slice with a halved garlic clove to lightly infuse flavor.
  4. Step 4: Spread 6 oz softened goat cheese evenly on 4 slices of the toasted bread. Layer grilled red pepper strips and 1/4 cup fresh basil leaves over the cheese. Top with the remaining bread slices to form sandwiches.
  5. Step 5: Optional: Press sandwiches in a panini press for 2-3 minutes until warm and slightly compressed before serving.

Frequently asked questions

How long does Grilled Red Pepper and Goat Cheese Sandwich on Sourdough take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Red Pepper and Goat Cheese Sandwich on Sourdough?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sourdough bread slices from drying out.

Can I substitute ingredients in Grilled Red Pepper and Goat Cheese Sandwich on Sourdough?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Red Pepper and Goat Cheese Sandwich on Sourdough for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Red Pepper and Goat Cheese Sandwich on Sourdough vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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