GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- 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.
EGGPLANT SANDWICHES
Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
Provided by Jamie
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
- Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g
EGGPLANT, TOMATO AND GOAT CHEESE SANDWICHES
Provided by Brenda Louch
Categories Sandwich Tomato Vegetarian Quick & Easy Lunch Goat Cheese Basil Eggplant Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Make 6
Number Of Ingredients 7
Steps:
- Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small bowl. Season mixture to taste with salt and pepper. Set aside.
- Prepare barbecue (medium-high heat) or preheat broiler. Brush 6 largest eggplant slices lightly with olive oil (reserve remaining eggplant for another use.) Brush bread lightly with olive oil. Grill eggplant and bread until golden, about 4 minutes per side for eggplant and 2 minutes per side for bread. Arrange bread slices on plates. Spread goat cheese over, dividing evenly. Top with eggplant slices. Season with salt and pepper. Using slotted spoon, mound tomato mixture on eggplant, spread to cover and serve.
EGGPLANT, TOMATO AND GOAT CHEESE SANDWICHES
Categories Sandwich Cheese Tomato Vegetarian Quick & Easy Goat Cheese Basil Eggplant Summer Grill/Barbecue Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Combine oil and garlic in small bowl. Let stand 5 minutes.
- Brush cut sides of baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill cut sides of baguette until toasted, about 2 minutes. Transfer baguette, cut side up, to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side; transfer to plate. Grill tomatoes until warmed through, about 1 minute per side; transfer to plate.
- Spread goat cheese on bread, dividing equally. Overlap eggplant slices, then tomato slices on baguette halves, covering completely. Garnish with fresh basil leaves. Cut each sandwich diagonally into 4 sections and serve.
EGGPLANT AND TOMATO SANDWICHES WITH GARLIC-THYME MAYO
Steps:
- Brush the eggplant slices with the egg and dip both sides in Parmesan cheese. Place slices on a sheetpan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool. Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on bread. Slice sandwich into 4 sections.
GRILLED EGGPLANT, TOMATO AND 2-CHEESE SANDWICHES
Provided by Marian Burros
Categories lunch, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Wash and trim eggplant. Cut into 4 long slices and parboil in water to cover for 1 minute. Drain.
- Wash, trim and slice zucchini lengthwise into 4 slices.
- Prepare double-size stovetop grill and spray the slices on one side with pan spray. Arrange them on the grill sprayed side down, and grill on the stovetop grill for a couple of minutes. Spray and turn and grill a few more minutes, until tender.
- Slice crust from ends of the bread. Cut into 4 long slices.
- Coarsely grate the cheeses.
- Remove the zucchini from the grill; set aside.
- Mix the anchovy paste with the vinegar.
- Spread the eggplant slices on one side with anchovy mixture, then spray with pan spray and grill on stovetop over medium-high heat for a few minutes, until browned.
- Grill the bread on both sides.
- Chop the basil. Prepare and slice each tomato into 4 thick slices.
- Turn the eggplant and brush with vinegar-anchovy mixture, then spray with pan spray and grill a couple of minutes, until browned on the other side.
- Arrange the eggplant, mozzarella, zucchini, Parmigiano, tomatoes and basil on each of two slices. Season with pepper. Top with remaining bread and cut in half.
Nutrition Facts : @context http, Calories 776, UnsaturatedFat 16 grams, Carbohydrate 105 grams, Fat 27 grams, Fiber 19 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1310 milligrams, Sugar 29 grams, TransFat 0 grams
GRILLED EGGPLANT SANDWICHES
Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. -Jennifer Jaras, Corona, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.
Nutrition Facts : Calories 538 calories, Fat 21g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 958mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.
EGGPLANT PARMESAN WITH GOAT CHEESE SANDWICH
A very different, tasty sandwich. Serve with some soup for a nice supper for two. I found this one in a complimentary copy of 'Real Simple' that I found in my mailbox.
Provided by Hey Jude
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Lightly brush both sides of eggplant slices with olive oil and sprinkle with the salt; place the eggplant on a heated grill (indoor or outdoor) and cook until browned and softened, 4-5 minutes per side.
- Spread each slice of bread with 1 1/2 tsp of tomato paste; spread 2 slices with the goat cheese and top the cheese with the grilled eggplant slices; top the eggplant with a second slice of bread, tomato past side down; brush the outside of the sandwiches with more olive oil and then pat about 1 tablespoon of grated Parmesan onto the outside of each piece of bread- the cheese should stick to the bread.
- Heat a large, nonstick skillet over medium-low heat and add 1 tablespoon of olive oil to the skillet; place the sandwiches in the skillet and cook until the Parmesan has browned, about 4-5 minutes per side.
- Serve hot.
Nutrition Facts : Calories 272.4, Fat 5.9, SaturatedFat 2.6, Cholesterol 11, Sodium 1817.4, Carbohydrate 46, Fiber 11.6, Sugar 11.6, Protein 12.4
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