Photo: Grilled Vegetable, Herb and Goat Cheese Sandwiches Recipe
Ingredients
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 1/2 cup chopped fresh basil leaves
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
- 2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
- 1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
- 1 cup (6 1/2 ounces) goat cheese, at room temperature
- 1 1/2 cups baby spinach
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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By Lola0706
Montreal, QC
on December 29, 2011
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Goat cheese makes everything better.
By chefkathe
Michigan
on December 01, 2011
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I am in culinary school and had to prepare sandwiches today for our buffet. I used this recipe and tweaked it a bit. I added some grilled red pepper strips and before putting the top piece of bread I put a layer of fresh spinach. I also used Ciabatta bread instead of a baguette. It got rave reviews from everyone who ate it. Great recipe - thanks for making me look good!
By levram
San Diego
on September 19, 2011
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I wanted to make a dish with Japanese Eggplant and Zucchini which I had on hand; in addition I wanted to grill vegetables. We made on a smaller scale as it was only for 2. We just LOVED this sandwich, and although we had a couple of side dishes, it totally is not necessary. It was amazing and will be getting this receipe in a book of favorites. Thanks bunches:
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