Roasted Vegetable and Goat Cheese Sandwich with Balsamic glaze

34 Ratings
34 Ratings
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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

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.