Sandwich and Wrap Recipes

Grilled Vegetable Sandwich with Goat Cheese

Offer this sandwich of grilled vegetables, goat cheese and arugula as a meatless option at your next cookout or picnic.

Grilled Vegetable Sandwich

Yield: 6 servings | Prep: 15 min | Cook: 10 min

Ingredients

  • 4 ounces goat cheese (chèvre), softened
  • 2 tablespoons milk
  • 2 teaspoons McCormick® Basil Leaves, crushed
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Rosemary Leaves, crushed
  • 1 teaspoon McCormick® Thyme Leaves
  • 1/2 teaspoon Sea Salt from McCormick® Sea Salt Grinder
  • 2 baby eggplants, cut lengthwise into 1/4-inch thick slices
  • 2 portobello mushrooms, cut into 1/2-inch thick slices
  • 1 medium red bell pepper, cut into 2-inch strips
  • 1 small red onion, cut crosswise into 1/2-inch thick slices
  • 1/3 cup olive oil
  • 1 loaf ciabatta or other rustic Italian bread, split in half horizontally
  • 1 cup arugula leaves, rinsed and drained

Instructions

  1. Mix goat cheese, milk, basil, garlic powder, rosemary, thyme and sea salt in a medium bowl. Set aside. Brush vegetables lightly with oil.
  2. Grill over medium high heat for 5 to 10 minutes or until vegetables are tender, turning once. Grill bread 30 seconds per side or until lightly toasted.
  3. Spread goat cheese mixture evenly on each bread half. Layer 1/2 of the arugula, grilled vegetables and remaining arugula on 1 bread half. Top with second bread half. Cut sandwiches into 1 1/2 inch wide sections to serve.

Notes

Prepare as directed, substituting small yellow squash or zucchini for the eggplant.

Test Kitchen Tip: Skewer the onion slices with wooden picks to secure them while turning on the grill. Remove toothpicks after cooking.

Nutrition

Per serving: Calories: 346 Fat: 18g Carbohydrates: 35g Cholesterol: 15mg Sodium: 542mg Fiber: 6g Protein: 11g

Attribution

Recipe used with permission from: McCormick McCormick



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