Summer is here! In a couple of days it will be official. There is nothing in the world the husband hates more than turning on the oven and heating up the house during the hot summer months, so grilling is a large part of our summer cooking. Even if it’s too hot outside to grill, the grill pan on top of the stove is still a far better option than turning on the oven. In fact, I’ve used my grill pan 3 times just this week already. One of those times was to make an unforgettable sandwich.
This Grilled Vegetable and Goat Cheese Sandwich is EVERYTHING! I cannot even begin to describe how good this sandwich is, but I will try. It’s packed full of awesome flavor from the warm grilled vegetables, to the tangy goat cheese and the salty goodness from the sun-dried tomatoes all topped high on a crusty baguette. My mouth is watering just thinking about it. All the ingredients work magically together and leave you wanting more. I implore you to pick up these ingredients immediately, if not sooner and fit this into your weekly recipe plan. Zucchini and Eggplants are in season, so get out to your farmers markets and eat local!
Start off by chopping up the sun-dried tomatoes.
Add them to a bowl with some olive oil, garlic, chopped basil, tarragon, thyme and a little salt and pepper. Mix it all together and set aside.
Next get your eggplant ready for slicing.
Cut the eggplant into 1/4″ thick slices that will fit on your bread. My eggplant was pretty big, so I cut it into half-moon shapes.
Now you’re going to give your sliced eggplant a quick toss in the sun-dried tomato mixture. Don’t worry about completely coating it, you’re just giving it a light flavoring before hitting the grill. The rest of the mixture is going to go right on our bread a little later.
Place the tossed eggplant right on the grill and cook for a few minutes on each side until you have some nice grill marks and it starts to soften slightly.
Just like this. How gorgeous is that?
Next, you’re going to slice up your zucchini and follow the same procedure. I like to cut my zucchini on the bias to create more surface area on the vegetable slices.
Give it a quick toss…
…and on the grill they go.
Beautifully grilled veggies are all ready!
Take your baguette and drizzle with a little EVOO (Extra Virgin Olive Oil).
Place face down on the grill for a few minutes to crisp it up a bit.
We’re ready to start assembling! Place the bread on a plate face up.
Spread a good amount of the sun-dried tomato mixture on each side.
Take some softened goat cheese and spread that right on top. Normally you would do goat cheese first, but this is going to hold the veggies in place better.
Okay, now I’m drooling. Layer eggplant and zucchini on one side of the baguette.
Place the other half of the baguette right on top and give it a good press down.
Slice in half and devour!
- ½ cup EVOO (Extra Virgin Olive Oil), plus more for drizzling
- 2 garlic cloves, minced
- 1 cup sun-dried tomatoes in olive oil, drained and chopped
- ½ cup chopped fresh basil leaves
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh thyme leaves
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 zucchini, sliced on the bias into ¼" thick pieces
- 1 eggplant, sliced into ¼" pieces
- 2 -12" baguettes, sliced in ½ lengthwise
- 1 cup goat cheese, softened at room temperature
- Heat up a grill pan over medium-high heat.
- In a medium-sized bowl, add in sun-dried tomatoes, olive oil, garlic, basil, tarragon, thyme, salt and pepper. Mix it all together.
- Add in the eggplant and zucchini and give a quick toss.
- Place the vegetables on the grill pan and cook for 3-4 minutes on each side, until you get nice grill marks.
- Now, take your baguettes and drizzle with a little EVOO (Extra Virgin Olive Oil). Place face down on the grill for a few minutes to let them crisp up a bit.
- Place the bread on a plate face up.
- Spread the sun-dried tomato mixture on each side. Take the softened goat cheese and spread that right on top of the sun-dried tomato mixture.
- Layer on eggplant and zucchini on one side of each baguette. Place the other half of the bread right on top of each baguette and give it a good press down.
- Slice each sandwich in half and devour!