Jenny, my sister-in-law, recommended a sandwich recipe she saw in Cooking Light. I made a variation of this tonight for our supper.
I made a couple of minor changes with the recipe. I did not have or use any arugula (or the oil and black pepper in which it is tossed in the recipe). Instead of ciabatta, I used a multi-grain baguette. This meant that, instead of two big sandwiches, we had almost two dozen mini-sandwiches. I made the first batch with toasted bread. Then, I realized the bread was really crisp and hard for Jacob to eat. I made a second batch with out toasting the bread. These turned out perfect. Because of the small size, the bread slices held up well even when not pre-toasted.
All three of us enjoyed having these little sandwiches for supper. However, the potent flavor combination of pesto, goat cheese, and roasted pepper was a little too powerful. (This is saying a lot coming from three big fans of spicy/gross mixtures.) Next time, to tone down the intensity, I plan to use a little less goat cheese.
(I think making these sandwiches on a baguette worked really well and would be great for a party appetizer.)
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These were pretty awesome, and I agree that they would be a great party appetizer. I was wondering if they would be better served open-face on toasted bread, but I think that psychologically they might then be a little too hors d'ouvres-ish. That might make it too easy to eat way too many of them. Served closed-face, they feel more like a meal and less like an appetizer.
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