Roasted Pepper & Goat Cheese Sandwich Melt

You know those meals that don’t really feel like “recipes”? They’re more like small rituals — the kind of thing you make because you need something comforting, not because you saw it on Pinterest. That’s what this sandwich is for me.

I started making this during a stretch of long afternoons — the kind where the day feels too heavy for another salad, but you don’t want to go full pasta either. I had half a loaf of sourdough, a jar of roasted peppers that had been hanging around since forever, and a small tub of goat cheese that was dangerously close to expiring. So I threw them together on a whim. And somehow, it turned into one of those little meals that makes you stop mid-bite and go, “Wait… why is this so good?”

The bread gets all golden and crackly in the pan, the goat cheese melts just enough to get creamy, and the roasted peppers stay sweet and smoky. A few leaves of spinach or arugula tucked inside add that fresh bite, like a reminder that balance still matters. And when you finish it off with a light drizzle of balsamic glaze — just that tiny sweet tang — it feels like you’ve made something fancier than you meant to.

This sandwich doesn’t ask for much. It’s not dinner party food. It’s Tuesday afternoon, no plans, just-you-in-your-kitchen food.
It’s what I make when I want something that tastes like effort but isn’t actually effort.

Ingredients

4 slices of rustic or sourdough bread
2 roasted red bell peppers, sliced (jarred or homemade)
100g soft goat cheese
2 tbsp mayonnaise or butter
1 small handful spinach or arugula
1 tbsp olive oil
1 garlic clove, minced
Salt & black pepper
Optional: balsamic glaze, for drizzling

Directions

1. Warm up the filling.
   Heat olive oil in a small skillet over medium heat. Add garlic and let it cook just until fragrant about 30 seconds. Add the roasted peppers, a pinch of salt, and black pepper. Stir them around until they’re warm and a little glossy.
2. Assemble the sandwich.
   Spread goat cheese over one side of each slice of bread. On two slices, layer the warm roasted peppers and a handful of spinach or arugula. Top with the other slices, cheese side down.
3. Toast it up.
   Spread mayo or butter on the outsides of the sandwiches. Heat a clean skillet or grill pan and toast for 3–4 minutes per side, until the bread is crisp and golden and the cheese has started to melt just slightly.
4. Serve.
   Cut in half, drizzle lightly with balsamic glaze if you have some, and eat it while it’s warm — maybe with a few chips or a small salad on the side if you’re feeling responsible.

Servings: 2
Prep Time: 10 min
Cook Time: 15 min
Total: 25 min

Recipe FAQs

1. Can I use another cheese?
Sure. Feta or brie both work. But goat cheese has that tang that really ties it all together. It’s kind of the soul of the sandwich, if you ask me.

2. What if I don’t have roasted peppers?
You can roast your own in the oven — just toss a couple of red peppers in there at 450°F until the skins blacken, then peel them. Or if you’re lazy (no judgment), sauté fresh slices in olive oil until soft.

3. Can I make it spicy?
Absolutely. Add a few chili flakes to the goat cheese or toss a bit of roasted jalapeño in with the peppers. It gives it that little kick that wakes you up.

4. What’s the best bread for this?
Sourdough works perfectly because it holds up to the heat without falling apart, but any sturdy bread — like ciabatta or even country white — will do. Just don’t use sandwich bread. It’ll get soggy and sad.

5. Do I really need the balsamic glaze?
No. But if you do have it, it makes everything taste like you put in extra effort. It adds a sweet edge that cuts through the creamy cheese and smoky peppers. You’ll taste the difference.

It’s funny — sometimes the simplest things feel the most grounding. This sandwich is like that. It’s not glamorous, but it feels honest. Warm, a little messy, satisfying in a way that’s hard to explain but easy to understand when you take that first bite.

Roasted Pepper & Goat Cheese Sandwich Melt

Recipe by Salma Recipe

Servings

2

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 4 slices rustic or sourdough bread

• 2 roasted red bell peppers, sliced (jarred or homemade)

• 100 g soft goat cheese

• 2 tbsp mayonnaise or butter

• 1 small handful spinach or arugula

• 1 tbsp olive oil

• 1 garlic clove, minced

• Salt & black pepper

• Optional: balsamic glaze, for drizzling

Directions

• Warm up the filling.
• Heat olive oil in a small skillet over medium heat. Add garlic and let it cook just until fragrant about 30 seconds. Add the roasted peppers, a pinch of salt, and black pepper. Stir them around until they’re warm and a little glossy.
• Assemble the sandwich.
• Spread goat cheese over one side of each slice of bread. On two slices, layer the warm roasted peppers and a handful of spinach or arugula. Top with the other slices, cheese side down.
• Toast it up.
• Spread mayo or butter on the outsides of the sandwiches. Heat a clean skillet or grill pan and toast for 3–4 minutes per side, until the bread is crisp and golden and the cheese has started to melt just slightly.
• Serve.
• Cut in half, drizzle lightly with balsamic glaze if you have some, and eat it while it’s warm — maybe with a few chips or a small salad on the side if you’re feeling responsible.