Grilled Goat Cheese Arugula Sandwiches Recipes

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GINA'S DRUNKEN GOAT GRILLED CHEESE



Gina's Drunken Goat Grilled Cheese image

Provided by Patrick and Gina Neely : Food Network

Time 1h50m

Yield 2 sandwiches

Number Of Ingredients 10

4 slices sourdough bread
Roasted Shallot Mayo, recipe follows
1 cup (4 ounces) drunken goat cheese, grated
Baby arugula
Butter, room temperature
1 shallot, peeled
1 clove garlic, peeled
Olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise

Steps:

  • Heat a 12-inch cast iron skillet over medium heat.
  • Spread each bread slice with Roasted Shallot Mayo. Add layers of grated goat cheese, a small handful arugula, and finish with more grated cheese, then top with bread. Repeat for the second sandwich.
  • Add the sandwiches to the hot skillet and cook until golden brown and crisp and the cheese is melted, 4 to 5 minutes per side. Cut the sandwich in 1/2 before serving.
  • Preheat the oven to 350 degrees F.
  • Place the shallot and garlic on a square of aluminum foil. Drizzle lightly with olive oil and sprinkle with salt and pepper. Fold up and seal the foil. Place in the oven and roast for 1 hour. Remove and let cool.
  • Add the shallot and garlic to a bowl. Add the mayonnaise and mix together until smooth.

GRILLED STEAK SANDWICHES WITH GOAT CHEESE AND ARUGULA



Grilled Steak Sandwiches with Goat Cheese and Arugula image

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

Vegetable oil, for grates
3 boneless rib-eye steaks (each about 1 pound and 1 inch thick), excess fat removed
Coarse salt and ground pepper
1 large red onion, sliced 1/2 inch thick
2 baguettes, split
5 ounces fresh goat cheese, room temperature
1/4 cup grainy mustard
2 bunches arugula (about 10 ounces total), stems trimmed

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



Grilled Goat Cheese & Arugula Sandwiches image

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

1/2 cup sun-dried tomato pesto
8 slices sourdough bread
1-1/2 cups roasted sweet red peppers, drained and patted dry
8 slices part-skim mozzarella cheese
1/2 cup crumbled goat cheese
1 cup fresh arugula
1/4 cup butter, softened

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 :

WARM GOAT CHEESE, BEET AND ARUGULA SANDWICHES



Warm Goat Cheese, Beet and Arugula Sandwiches image

Categories     Sandwich     Cheese     Leafy Green     Vegetable     Broil     Lunch     Goat Cheese     Arugula     Beet     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
14- to 15-ounce can sliced beets, drained
8 (1/2-inch-thick) bread slices from a round country loaf
6 ounces soft mild goat cheese, softened
4 very thin slices red onion, rings separated
16 large arugula leaves

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.

OVEN GRILLED "CHEESE" SANDWICHES WITH ARUGULA, RED ONION AND TOMATO



Oven Grilled

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 sandwiches.

Number Of Ingredients 8

4 slices spelt bread or other whole-grain bread
Olive oil
5 ounces soy cheese or almond cheese
Freshly ground pepper
Coarse sea salt
2 very thin slices red onion
2 very thin slices tomato
8 leaves arugula, washed and dried

Steps:

  • Preheat the oven to 500 degrees.
  • Place a 10-inch nonstick pan with an ovenproof handle in the top third of the preheated oven. Allow the pan to heat for 3 to 5 minutes.
  • Brush 1 of each of the bread slices with a slight coating of olive oil.
  • Build the sandwiches by placing 2 slices of bread oil side down. Top each slice with half the cheese, spreading it evenly. Season with pepper and a few grains of salt. Top each sandwich with 1 of the remaining slices of bread, oil side up.
  • Place the sandwiches in the heated pan and cook for 5 minutes. Turn them over and cook for 5 minutes more; remove the pan from the oven. Open the sandwiches and fill with the onion, tomato and arugula.

GRILLED TOMATO, BASIL, AND GOAT CHEESE SANDWICHES



Grilled Tomato, Basil, and Goat Cheese Sandwiches image

Categories     Sandwich     Cheese     Tomato     Vegetarian     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 16-ounce French-bread baguette
2/3 cup olive oil
8 large garlic cloves, finely chopped
1/2 cup chopped fresh basil
1 tablespoon chopped mixed fresh herbs (such as tarragon, thyme, and rosemary)
3/4 cup soft fresh goat cheese (plain, peppered, or herbed)
4 large plum tomatoes, thinly sliced into rounds
2 cups coarsely chopped pitted Mediterranean olives

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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