I try to be creative when it comes to my lunch or even a casual dinner but sometimes all I’m craving is a savory sandwich.   I have had plenty of good sandwiches in my time, my favorite from Dean & Deluca in Charlotte.  What is in my favorite sandwich you ask?

Ciabatta Bread, Black Forest Ham, Caramelized Onions, Honey Mustard and Brie Cheese.

Clearly I ignore the calories that go along with this indulgence.

Here are some other delights courtesy of the Food Network, that I stumbled upon this morning:

Roasted Pepper & Goat Cheese Sandwiches

Ingredients

• 4 large red or yellow bell peppers, preferably Holland
• 2 tablespoons good olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons drained capers

For assembling:

nocoupons

• 1 large ciabatta bread, halved horizontally
• 1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
• 8 to 10 large basil leaves
• 3 thin slices red onion
• Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 500 degrees F.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

Caponata Picnic Sandwiches

Ingredients

• 1/4 cup olive oil
• 1 celery stalk, chopped
• 1 medium eggplant, cut into 1/2-inch pieces
• Salt
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1(14 1/2-ounce) can diced tomatoes
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano leaves
• Freshly ground black pepper
• 1/4 cup red wine vinegar
• 2 teaspoons sugar
• 1 tablespoon drained capers
• 1 loaf ciabatta bread, cut crosswise into 6 equal pieces
• 2 garlic cloves, peeled
• 6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Directions

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.

Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.

To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

What are your favorite sandwiches?

Have a great day!