Friday, July 13

Grilled Vegetable and Goat Cheese Sandwiches

So you grilled Saturday night. You enjoyed a leisurely evening under the stars dinning on grilled steak and veggies. Have any left overs? What to do....hmmm. Feed the dog, in our case Ms. Bennet? SACRILEGE! Truth is, I'm a 'big-boned' gal and food is sacred in our home. If we, the P's, ever have grilled veggies {or anything else for that matter} left-over we do not feed the poor cat....we keep them all to our selves. There are lots of ways to use them later in the week and that’s four or five days of vegetables THAT I DON’T HAVE TO COOK! They can be added to omelets, pasta, brown rice, couscous, flatbreads, tortillas, pitas, homemade pizzas and, yes, this sandwich. It's a looker and is healthy while tasting fantastic.
And if I can be healthy and lazy at the same time? Well, that's living the dream, isn’t it?
Besides all the vegetables – eggplant, peppers, red onion, zucchini and squash – this sandwich is intensified by the addition of a goat cheese spread and a balsamic vinaigrette. The goat cheese is flavored with garlic and fresh basil, forming a magical concoction and the balsamic vinaigrette is perfectly suited for softening the toasted bread and adding tang. Splitting the ciabatta in half and removing a bit of the inside crumb makes plenty of room for all the grilled veggies. You can serve this sandwich immediately or wrap it whole in waxed or parchment paper, and let it rest in the fridge for as long or as little time as you have to spare. You can weigh the sandwiches down with a heavy skillet to mingle all the flavors together.


Portobello Mushroom
Yellow and Red Bell Peppers
Red Onion
Yellow Summer Squash 
6 ounces soft, mild goat cheese, at room temperature
1 1/2 teaspoons minced garlic
2 tablespoons extra-virgin olive oil
3 tablespoons fresh basil, finely chopped
3 ounces sun-dried tomatoes, optional
Kosher salt and freshly ground pepper
6 Ciabatta sandwich rolls, cut in half
Balsamic Vinaigrette

  • Balsamic Vinaigrette

  • Ingredients

  • 1/4 cup balsamic vinegar
    1/2 cup extra-virgin olive oil
    1/2 teaspoon sugar
    1/2 teaspoon minced garlic
    Kosher salt and freshly ground black pepper

What To Do

  • To make the balsamic vinaigrette, whisk the vinegar, olive oil, sugar, and garlic together in a small bowl. Season to taste with kosher salt and pepper.

Making The Sandwich

In a small bowl, combine the goat cheese, garlic, extra-virgin olive oil, and basil, and stir until well combined. Season to taste with kosher salt and black pepper. Mr.P likes to add chopped sun-dried tomatoes to his goat cheese spread, I do not....I fix a bit of both.
Slice the ciabatta rolls in half. Lightly toast just to warm them through, either on the grill, under the broiler, or in a toaster.
Assemble each sandwich by drizzling some of the vinaigrette over one of the slices of ciabatta and generously spreading some of the goat cheese mixture on the other. Arrange an assortment of grilled vegetables over the vinaigrette-coated slice. Top the grilled vegetables with the second slice of bread....goat-cheese-side down and press gently. Cut in half. Repeat with the remaining bread, vinaigrette, cheese mixture, and veggies. Serve the sandwiches immediately or leave whole and wrap in parchment or wax paper and keep refrigerated.


the domestic curator ~ ronda

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