Grilled Vegetable Herb And Goat Cheese Sandwiches Recipes

HERBED GOAT CHEESE SANDWICHES

Herbed Goat Cheese Sandwiches image

Provided by Ina Garten Bio & Top Recipes

Time 15m

Yield 40 to 45 sandwiches

Number Of Ingredients 10

Ingredients

8 ounces cream cheese, at room temperature
10 1/2 ounces montrachet or other mild goat cheese, at room temperature
1 1/2 teaspoons minced garlic (2 cloves)
1/2 teaspoon minced fresh thyme leaves
3 tablespoons minced fresh parsley
5 to 6 tablespoons milk, half-and-half or heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 loaves 7-grain bread, thinly sliced
1 hothouse cucumber, not peeled

Steps:

For 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 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. Press slightly, trim off the crusts and cut the sandwiches into halves, thirds or triangles. Make these sandwiches in the morning, then cover with damp paper towels and plastic wrap and refrigerate. Cut just before serving.

Nutrition Facts : Calories 269, 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

HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES

Herbed Goat Cheese and Roasted-Vegetable Sandwiches image

Categories Sandwich Herb Vegetable Roast Picnic Vegetarian Lunch Goat Cheese Spinach Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

Nonstick vegetable oil spray
2 medium zucchini, each cut lengthwise into 4 slices
1 large red bell pepper, quartered
1 large eggplant, cut crosswise into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh oregano
3 teaspoons chopped fresh thyme
1 tablespoon red wine vinegar
2/3 cup soft fresh goat cheese, room temperature (about 5 ounces)
1 teaspoon grated lemon peel
8 slices whole grain bread or whole grain rolls
2 cups (packed) baby spinach leaves

Steps:

Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.
Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.

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