Step 1

Start by pre-heating oven to 450 degrees F.  Wash your peppers and then thinly slice each one of them, discarding the seeds and stem area.  Add the pepper slices to a large baking dish, the balsamic will easily burn on a sheet pan so it is best to use a baking dish.  Add in the olive oil, balsamic vinegar, salt and pepper.  Toss everything together until peppers are coated and bake in the oven until peppers are softened and browned, to your liking.  This will take about 20-25 minutes.

Step 2

Slice your ciabatta bread in half, horizontally, and lightly toast in a saucepan with some butter or oil, if desired.  Add a couple handfuls of arugula (enough for however many sandwiches you are making) to a medium sized bowl and drizzle with olive oil, drizzle of fresh lemon juice or balsamic dressing and a pinch of salt and pepper.  I don’t usually use exact measurements for this, so let me know if you want some!

Step 3

Spread a desired amount of Boursin cheese on the bottom slice and top with a big spoonful of the roasted peppers.  There should be enough of the peppers for four sandwiches.  Add a big handful of the arugula mix and then place the top of the roll on.

Step 4

This sandwich can be enjoy by itself or with a side of chips, fries, soup or a salad for a more complete meal.