GRILLED GOAT CHEESE AND BROCCOLI SANDWICH
I've been finding all sorts of uses for finely chopped broccoli crowns lately (see my burgers from a couple of weeks ago). I make a broccoli and goat cheese spread for this sandwich. I briefly steam the broccoli, chop it finely and mash it with the goat cheese. Then I spread it on country bread, sprinkle with the nut and spice mix known as dukkah and top with the other slice of bread. The dukkah adds the surprise touch. You'll only use half the chopped steamed broccoli in one sandwich. But you'll want to use up the rest in another.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 20m
Yield Serves 1
Number Of Ingredients 7
Steps:
- Steam broccoli for 4 minutes, until tender but bright. Rinse briefly with cold water and drain well on paper towels or kitchen towels. Chop fine and measure out 1/4 cup. Set aside remaining chopped broccoli for another sandwich or another dish.
- Mash goat cheese in a bowl and add the 1/4 cup chopped broccoli and the fresh herbs if using. Mash together.
- If desired, rub 1 slice of bread with a cut clove of garlic and then purée remaining garlic and stir into broccoli/goat cheese mixture. Spread goat cheese and broccoli over bread. Sprinkle with dukkah. Top with the other slice of bread (rub it with garlic if desired) and press down firmly. Drizzle remaining olive oil over top slice of bread.
- Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from toaster oven, press down firmly, cut in half and serve.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 11 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 436 milligrams, Sugar 4 grams, TransFat 0 grams
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.
HERBED GOAT CHEESE SANDWICHES
Steps:
- To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
- To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles.
Nutrition Facts : Calories 269 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 33 milligrams, Sodium 636 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 14 grams, Sugar 7 grams
GRILLED NECTARINES WITH GOAT CHEESE
An easy yet impressive dessert! Enjoy this seasonal favorite with 14 Hands Cabernet Sauvignon.
Provided by 14 Hands Winery
Categories Desserts
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool.
- Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk, 1 tablespoon at a time, if necessary.
- Cut the nectarines in half lengthwise and remove the pits.
- Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes.
- Once nectarines are cooled, place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.
Nutrition Facts : Calories 217 calories, Carbohydrate 32.9 g, Cholesterol 16.1 mg, Fat 7 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 130.8 mg, Sugar 30.7 g
GRILLED BROCCOLI AND CHEESE SANDWICH
An idea of mine that stemmed from wanting a grilled cheese sandwich and then later thinking about broccoli and cheese and deciding to put them together, which came out very good!
Provided by Princess Whitney Rachel Crider
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Melt 1 tablespoon butter in a skillet over medium heat. Add broccoli and onion and cook until softened, about 5 minutes. Remove from heat and let cool.
- Distribute sauteed vegetables evenly on 2 slices of bread. Place 2 slices Cheddar cheese over the vegetables, season with garlic powder, and top with remaining 2 slices of bread.
- Melt 1 tablespoon butter in a nonstick skillet over medium-high heat, tilting the skillet to distribute the butter evenly as it melts. Place the sandwiches into the skillet and cook until the bottom piece of bread is golden brown, about 5 minutes.
- Melt remaining butter in the skillet. Carefully flip each sandwich, evenly coating the bread with melted butter. Cook until each sandwich is golden brown, 2 to 5 minutes more.
Nutrition Facts : Calories 543.4 calories, Carbohydrate 28.2 g, Cholesterol 105.3 mg, Fat 38.5 g, Fiber 6 g, Protein 23.2 g, SaturatedFat 23.4 g, Sodium 708.1 mg, Sugar 5.4 g
GRILLED STEAK SANDWICHES WITH GOAT CHEESE AND ARUGULA
This summer sandwich is bursting with flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high; lightly oil grates. Season steaks with salt and pepper; grill 4 to 5 minutes per side for medium-rare. Transfer to a plate; let rest 10 minutes.
- Meanwhile, grill onion until tender and charred, 4 to 5 minutes per side. Transfer to a plate; separate into rings. (To store, refrigerate steaks and onion, up to 1 day.)
- Assemble sandwiches: Thinly slice steaks against the grain. Dividing evenly, spread top halves of bread with cheese, and bottom halves with mustard. Pile steak, onion, and arugula on bottom halves; close sandwiches. Cut each sandwich into quarters, and serve.
Nutrition Facts : Calories 613 g, Fat 32 g, Fiber 2 g, Protein 38 g
GRILLED GOAT CHEESE & ARUGULA SANDWICHES
To create a more "grown-up" grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.
Nutrition Facts :
GRILLED TOMATO, BASIL, AND GOAT CHEESE SANDWICHES
Categories Sandwich Cheese Tomato Vegetarian Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mixture.
- Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
- Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve.
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