Roasted Vegetable and Goat Cheese Sandwich with Balsamic glaze
Prep Time:
20 min.
Cook Time:
20 min.
Total Time:
40 min.
Servings
3
Ingredients
| 6 slices Sourdough w/ Whole Grains | |
| 1 small log of goat cheese | |
| 2 sweet bell peppers (1 red & 1 orange or yellow) | |
| 2 zucchini, sliced into rounds | |
| 1/2 red onion, cut into slices | |
| Balsamic glaze to drizzle | |
| Arugula | |
| Butter |
How to make
| 1. | Roast your peppers: preheat the broiler on your oven. Slice the sides off the peppers and place, skin side up, on a baking sheet. Place under the broiler until the skin is bubbly and quite browned (10-15 minutes). Remove from the oven and place the peppers into a plastic or paper bag, seal and place in the fridge for 20-30 minutes and leave the boiler on. |
| 2. | Meanwhile, slice your onions and zucchini. On a baking sheet, arrange the zucchini slices in a single layer and sprinkle the onion pieces over top. Season with salt and pepper. Place under the broiler until the zucchini has dried but isn’t to brown (8-12 minutes). |
| 3. | Remove the zucchini from the oven and leave on the baking sheet to cool a bit. Meanwhile take the peppers from the fridge and using a sharp knife, peel off the charred skin. Place the peeled peppers onto a paper towel drying the surface a little. |
| 4. | Toast your bread and begin assembling. On the bottom half, place a generous layer of arugula. Top with a single layer of roasted pepper, then a layer of zucchini slices and a few onion pieces. Drizzle with balsamic vinegar. Top with crumbled goat cheese, then place the additional slice of bread on top. |
| 5. | Wrap the sandwich tightly with plastic wrap, place in the refrigerator with a heavy object on top. Leave for 4-6 hours or overnight. |
| 6. | When ready to eat, remove the sandwich from the fridge. Heat a pan or panini press and toast until the bread is golden brown and crispy on both sides. |
