Ingredients Jump to Instructions ↓

  1. 2 teaspoons extra-virgin olive oil

  2. 3 cups thinly sliced onions

  3. 1 1/2 tablespoons balsamic vinegar

  4. 1 1/2 tablespoons currants

  5. 1/8 teaspoon salt

  6. 1/8 teaspoon freshly ground pepper

  7. 1 16- to 20-inch-long baguette

  8. 4 ounces creamy goat cheese, preferably reduced-fat

  9. 2 tablespoons olivada, (black olive spread)

  10. 1 7-ounce jar roasted red peppers, drained and sliced

  11. 1 1/2 cups arugula leaves

Instructions Jump to Ingredients ↑

  1. Heat oil in a heavy nonstick skillet over low heat. Add onions and cook, stirring often, until they are very tender and light golden, 15 to 20 minutes. (Add 1 to 2 tablespoons of water if they are browning too quickly.) Remove from the heat and stir in vinegar, currants, salt and pepper. Let cool. Slice the baguette into 4 equal lengths. Split each piece horizontally. Spread the bottoms with goat cheese and the tops with olivada. Spoon the onion jam over the goat cheese, spreading evenly. Top with the roasted peppers and arugula. Set the bread tops on the sandwiches.


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