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Peperonata Sandwiches

Recipe photo courtesy of Luis Bruno

Red, green, and yellow bell peppers, sauteed with onion and seasonings, are cooled and served with goat-cheese spread on crusty baguettes.

Source: Martha Stewart Living, August 2001


For the Peperonata

For the Topping


Cook's Notes

The peperonata topping in this recipe can also be tossed with cooked pasta for a light summer dinner.

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How would you rate this recipe?
  • dana_vanhove
    23 OCT, 2017
    Wow! Easy and super-delicious! I had tons of leftover pepper/onion mix, so used it on scrambled eggs the next morning, with Borsin spread on toast. Sooooo good!
  • lonestaroftejas
    2 JUL, 2013
    This recipe is delicious. I have been making Peperonata Sandwiches with Herbed Goat-Cheese Spread for picnic meals since I first discovered the recipe in Martha's magazine in 2002 . I feel both recipes should be listed together on
  • Erika Huff
    25 FEB, 2013
    This is delicious! My husband and I had it last night for dinner and we absolutely loved it. Its not peppery at all, its actually sweet. We substituted havarti for the goat cheese and we added turkey lunch meat. Plus the recipe makes way more than two servings so we're using the left overs to make fajitas tonight. I definitely recommend this dish!!!!

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