The flavors of Spain and Italy shine in this easy and elegant sandwich. Our cheese of choice is one made from sheep raised on La Mancha in Spain. Manchego has a wonderful nuttiness and texture which plays splendidly with the piquant flavor profile of the Basil essential oil.
Basil Marinated Roasted Pepper & Manchego Sandwiches
serves 4 to 6
3-5 drops Basil essential oil
2 tablespoons truffle oil or extra virgin olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
4 whole roasted peppers (either homemade or jarred)
1 large loaf ciabatta bread, halved horizontally
1 12-ounce wedge Manchego cheese at room temperature
2 cups baby arugula
Add truffle oil, balsamic vinegar, garlic, salt, pepper, and Basil essential oil to a small, flat-bottomed container. Whisk to combine. Add peppers to the mixture and swill around in marinade until peppers are thoroughly coated. Cover with plastic wrap and refrigerate for a few hours to allow the flavors some time to develop.
To assemble the sandwiches, first add a layer of arugula, then a layer of Manchego, then the roasted peppers. Top with more arugula and drizzle with the marinade. Top with the top half of the ciabatta and cut into individual servings.
This sandwich would also be amazing as a panini or with the bread toasted.
Herbed cream cheese
We used a semi curado, raw milk Manchego, but this sandwich would also be tasty with a heartier, older Manchego.
Essential Oil Variations
Roasted garlic ciabatta
Red potato and smoked gouda loaf