sopressata and goat cheese sandwich with olive tapenade and roasted red peppers

Sometimes nothing is better than a really great sandwich for dinner. My sandwich routine typically consists of turkey, lettuce, and mustard, but I thought I take a cue from the amazing baguettes I've seen at cafes throughout this city, and add a little more pizzazz to the tried and true turkey variety.  Slicing a ciabatta baguette in half, I layered goat cheese, olive tapenade, sopressata, roasted red peppers, and finished with arugala.  The savory taste of the sopressata and olives mixed with the sweetness of the peppers and smooth texture of the goat cheese made a truly complementary combination, and was a great break from the ordinary.