Grilled Vegetable Sandwich with Herbed Goat Cheese
A vegetarian sandwich layered with charred eggplant, portobello mushrooms, fennel, chayote, bell pepper and red onion grilled to tender perfection. Herbed goat cheese spread infused with basil, rosemary, garlic and thyme binds crispy ciabatta toasted on the grill. Fresh arugula adds peppery bite. Serve warm for lunch or casual dinner. The grilled-vegetable approach delivers deep, smoky flavors while keeping the filling light and fresh.
Ingredients
- 4 oz goat cheese chèvre, softened
- 2 tbsp milk
- 2 tbsp fresh basil, chopped or 2 tbsp dried basil
- 2 tsp rosemary, crushed
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp Sicilian sea salt
- 2 baby eggplant, cut lengthwise in 1/4-inch slices
- 2 medium portobello mushrooms, cut in 1/2-inch slicescremini or button mushrooms1.5:1smaller mushroom substitute
use thinner slices or increase qty
Full guide → - 1 medium fennel bulb, trimmed and cut lengthwise in 1/4-inch slices
- 1 chayote, cut in 1/4-inch slices
- 1 medium red bell pepper, cut in 2-inch strips
- 1 small red onion, cut in 1/2-inch rounds
- ⅓ cup olive oil
- black pepper, freshly ground
- 1 loaf ciabatta bread, split horizontallyfocaccia1:1crusty Italian bread
adds olive oil richness
- 1 cup arugula, rinsed and drained
Instructions
- 1
Mix goat cheese, milk, basil, rosemary, garlic powder, thyme and half the sea salt until blended. Set aside.
- 2
Lightly brush all vegetables with olive oil. Season remaining vegetables with sea salt and ground pepper.
- 3
Grill vegetables over medium-high heat, turning once, until tender.
- 4
Remove vegetables and grill ciabatta halves 30 seconds per side until lightly toasted.
- 5
Spread goat cheese mixture evenly on each bread half.
- 6
Layer half the arugula, then grilled vegetables, then remaining arugula on one bread half.
- 7
Top with second bread half and cut into 1.5-inch sections.
Tips
Soak wooden skewers if grilling eggplant slices directly. Thread vegetable pieces lengthwise to prevent rolling and ensure even cooking on both sides.
Spread goat cheese mixture on warm bread immediately after toasting. The heat softens the spread for easier layering and helps flavors meld.
Prepare the cheese spread and cut vegetables ahead, but grill just before assembly to keep vegetables warm and bread crisp.
Good to Know
Goat cheese spread keeps refrigerated 3 days. Grilled vegetables reheat gently; assemble fresh for best texture.
Mix goat cheese spread up to 2 days ahead. Cut and brush vegetables with oil 4 hours prior. Grill vegetables up to 3 hours ahead and reheat gently before assembly.
Serve warm immediately after assembly. Cut into 1.5-inch sections for easy handling. Pairs with light white wine, iced tea, or lemonade.
Common Mistakes
Do not skip brushing vegetables with oil to avoid drying and sticking.
Do not overcrowd the grill to avoid steaming instead of charring.
Do not assemble sandwich more than 10 minutes ahead to avoid sogginess.
Do not grill bread longer than 30 seconds per side to avoid hardness.
Substitutions
adds olive oil richness
use thinner slices or increase qty
Full guide →FAQ
Can I make this sandwich indoors without a grill?
Yes. Use a grill pan or cast-iron skillet over medium-high heat. Vegetables cook 7-12 minutes total with one flip. Toast bread in a toaster. Follow same assembly method.
What if I'm allergic to goat cheese?
Substitute ricotta mixed with lemon juice and herbs, or use vegan cashew cheese. Increase quantity slightly as ricotta is less dense. Maintain the herb profile for consistent flavor.
How long does the finished sandwich keep?
Best eaten within 30 minutes of assembly to preserve bread texture and prevent sogginess. Refrigerate leftovers 1 day wrapped in foil. Reheat gently in a toaster oven.