Grilled-Vegetable Herb & Goat Cheese Sandwiches
Submitted by happyzhangbo
Grilled vegetable herb and goat cheese sandwiches layer grilled zucchini and Japanese eggplant with sundried tomato herb oil, creamy goat cheese, and spinach on baguette.
YIELD
4 servingsPREP
9 minCOOK
8 minREADY
20 minGrilled vegetable herb and goat cheese sandwiches are the Mediterranean-leaning lunch that eats like a picnic plate. A fragrant dressing of olive oil, minced garlic, chopped sundried tomatoes, basil, tarragon, and fresh thyme does double duty here: two tablespoons coat the zucchini and Japanese eggplant slices before they hit the grill pan, and the rest gets brushed onto the baguette as a tomato-herb spread.
Soft goat cheese at room temperature spreads like butter over the herbed oil, softening the baguette slightly and turning into a tangy anchor for the warm grilled vegetables. Baby spinach on top adds green crunch. Cut into four sandwiches, wrap in parchment, and they hold for a couple of hours, which makes these a perfect picnic or packed-lunch candidate.
Kitchen Tips
- Slice the vegetables a uniform quarter-inch thick. Thicker slices stay raw in the middle; thinner ones burn before they soften.
- Grill on a hot pan, not medium. High heat gives you those black grill marks that add smoke flavor while keeping the vegetables firm.
- Let goat cheese come to full room temperature before spreading. Cold goat cheese tears the baguette instead of gliding across it.
- Wrap tightly in parchment and press gently for 15 minutes before serving. The flavors mingle and the sandwich stops trying to fall apart.
Variations
Ingredients
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper.
Place 2 tablespoons of the mixture in a medium bowl.
Add the zucchini and eggplant and toss until coated.
Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender.
While the vegetables are cooking, spread the olive oil mixture on the baguette halves.
Using a spatula spread the goat cheese over the olive oil mixture.
Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables.
Place the top half of the baguette over the filling.
To serve, cut the baguette into 4 sandwiches.
Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.
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