Slice the bread lengthwise in halves. Spread olive tapenade on both sides generously.
Next, spread the goat cheese liberally on top of the bread, on top of the tapenade.
Drain the jar of roasted red peppers and cut them lengthwise into manageable pieces to fit on the sandwich.
Layer the peppers and then add fresh arugula, basil, and large amounts of freshly ground pepper.