Grilled Goat Cheese Sandwiches With Fig And Honey Recipes

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GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES



Grilled Vegetable, Herb and Goat Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 18m

Yield 4 sandwiches

Number Of Ingredients 13

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

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.

GRILLED GOAT CHEESE SANDWICHES WITH FIG AND HONEY



Grilled Goat Cheese Sandwiches With Fig and Honey image

These are just as good for breakfast as they are for supper! Mixing honey with the goat cheese mades it easy to spread on the cinnamon raisin bread. Adapted from Cooking Light magazine(June 2004). An African/Middle Eastern influenced recipe.

Provided by Sharon123

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons honey
1/4 teaspoon grated lemon rind
4 ounces goat cheese
8 slices cinnamon raisin bread
2 tablespoons fig preserves
2 teaspoons basil, thinly sliced
1 tablespoon margarine, to coat bread (or cooking spray)
1 teaspoon powdered sugar

Steps:

  • Combine honey, lemon rind, and goat cheese, stirring till blended. Spread 1 tbls. goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoons basil. Top with remaining bread slices. Lightly coat oustide of each sandwich with margarine or cooking spray.
  • Heat a large nonstick skillet over medium heat. Add 2 sandwiches to the pan. Place a weight(cast iron or heavy skillet) on top of sandwiches; press gently to flatten. Cookk 3 minutes on each side, or until bread is lightly toasted, leaving pan on top of sandwiches as they cook.
  • Repeat with remaining sandwiches. Sprinkle with powdered sugar.
  • Makes 4 sandwiches.

Nutrition Facts : Calories 311.6, Fat 13.6, SaturatedFat 7, Cholesterol 22.4, Sodium 345.6, Carbohydrate 38.2, Fiber 2.4, Sugar 11.9, Protein 10.3

GRILLED GOAT CHEESE SANDWICHES



Grilled Goat Cheese Sandwiches image

How very different! An appetizer sandwich that uses canned Boston brown bread; you know the one - standing next to the baked beans! From BH&G Appetizers.

Provided by Julie Bs Hive

Categories     Lunch/Snacks

Time 20m

Yield 8 sandwich halves

Number Of Ingredients 7

1 (4 ounce) package goat cheese, softened
1 tablespoon honey
1/4 teaspoon finely shredded lemon peel
1 (16 ounce) can boston brown bread, cut into 12 slices
2 tablespoons fig jam
1/4 cup small basil leaves
nonstick cooking spray

Steps:

  • Combine first three ingredients in a small bowl.
  • Spread 4 of the bread slices with half the cheese mixture, spreading to the edges. Top with half the fig jam and half the basil. Top with bread slices, rest of the goat cheese, fig jam, basil, and the last four slices of bread. You should see five distinct layers. Coat the outsides of the sandwiches with cooking spray.
  • Coat a large skillet with cooking spray, heat to medium. Add sandwiches and cook until lightly toasted, about 6 minutes, turning once during cooking. Cut each sandwich in half, making 8 appetizer-size sandwiches.

Nutrition Facts : Calories 215.9, Fat 6.2, SaturatedFat 3.4, Cholesterol 11.2, Sodium 352.5, Carbohydrate 33.4, Fiber 2.5, Sugar 10.5, Protein 8.2

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