The other night I made one of my favorite sandwiches EVER.
I can't remember the first time I made this particular sandwich. Maybe a year ago? Since this "first" i've made them at least a dozen times.
They are THAT good.
Of course, you have to like goat cheese and vegetables. If your not a fan of these things, you will HATE this sandwich.
If you aren't sure, then I strongly suggest you at least try one.
What you need:
Goat Cheese (amount will vary depending on number of sandwiches you want, but it never hurts to have a little extra)
1-2 red onions, sliced
4-6 zucchini, sliced into thin strips
One globe eggplant, sliced (I was lazy and didn't peel it this time. It's much better if you do.)
Cayanne chili powder (optional)
salt and pepper
Balsamic Vinegar (optional, and not shown on these sandwiches)
Sliced sourdough bread
(you can also use other vegetables, such as, red bell pepper and mushrooms. We didn't have any in the house, so I just used what we had)
Chop vegetables. Line a large baking sheet (or sheets) with aluminum foil. Before placing vegetable on baking sheet, drizzle a thin layer of olive oil over the aluminum foil to prevent vegetables from sticking. Lay vegetable on baking sheets. Sprinkle a small amount of cumin, cayanne, chipotle powder, salt and pepper over the vegetables. Drizzle olive oil over the vegetable, at least a few tablespoons (you don't want the vegetables to be swimming in oil, but not bone dry either). Bake the vegetables in the oven for 30-45 minutes at 375 F.
While the vegetables are baking, prepare the sandwiches. Be creative. Add as much or as little of something as you like. I always add a thin layer of pesto on one half of the sandwich and on the other half a thin layer of low fat mayo. You can omit one or both of these ingredients if they're not your thing. Crumble fresh goat cheese on one slice of bread and wait for the vegetables to finish cooking.
The vegetables should be soft and fully cooked before removing from oven.
Finally, once the vegetables have been cooked and removed from the oven, start layering your sandwich with as much, or as little, as you want. The last time I made these sandwiches I drizzled a thin layer of balsamic vinegar over the vegetables and it came out GREAT. I forgot to do that this time.
The final step, once the sandwiches have been assembled, is to grill the bread, just like you would if you were making a grilled cheese. I don't know about you guys, but I like my bread to be toasted. Since I don't yet have a panini press, I just place them in a large sauteing pan. It's not perfect, but it works.
|I will be getting a new camera soon, so hopefully my food pics will start to look a little more well done.|
|Eggplant literally absorbs oil like a sponge. Be careful not to add too much.|
|Yes, this was all mine. I ate every last bite.|
If you have any questions about this recipe please feel free to ask.
There are several steps, but it's SO worth it!