Goat Cheese And Vegetable Sandwich Food

GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES

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.

ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 500 degrees F.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
• To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

WARM GOAT CHEESE, BEET AND ARUGULA SANDWICHES

Steps:

• Preheat broiler.
• Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
• Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.

GOAT CHEESE AND VEGETABLE SANDWICH

Steps:

• Brush 1 side of each bread slice with 1/2 teaspoon oil. Spread 1/2 ounce goat cheese on other side of each slice. Layer beet, carrots, pear, and arugula on cheese side of 4 slices; drizzle with lemon juice, season with salt and pepper, and sandwich with remaining slices, cheese side down.
• Heat a large nonstick skillet over medium. In 2 batches, cook sandwiches, pressing gently on tops with a spatula, until golden brown, about 3 minutes per side.

HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES

Steps:

• Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
• Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.
• Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.

HUMMUS, VEGGIE, AND GOAT CHEESE SANDWICH RECIPE BY TASTY

Steps:

• In small bowl, combine the goat cheese and balsamic vinegar and mix until well combined.
• Spread about 1 tablespoon of the goat cheese mixture on the top half of each ciabatta roll.
• Spread about 2 tablespoons of roasted garlic hummus on the bottom half of each roll.
• On bottom half of each roll, layer 4 cucumber slices, 2 tomato slices, onion slices, and a handful of arugula.
• Cover with the top halves of rolls. Insert a toothpick into each sandwich to secure.
• Serve with chicken and wild rice soup.
• Enjoy!