With the excitement of a southern evangelistic preacher yelling from the roof of a car, let’s all throw our hands up because the weekend is here! It’s been a long week at work closing out the majority of the holiday recipe development season and now I can partially relax and stop snacking on gingerbread men (that is, until the holidays actually do arrive – those are some serious sneaky irresistible jerks). Like I was saying, it’s the weekend and I’m lighting up the grill and making a big pitcher of Double Eagles to get me through. Nothing says summer like a fire-kissed grilled vegetable sandwich and cocktails.
Smoky grilled vegetables on a grilled fresh baguette lovingly smeared with herbed goat cheese is a simple but overwhelmingly delicious summer sandwich perfect for entertaining or an easy “leftover” lunch the following day.
All there is to this delicious sandwich is, grilling vegetables, creating a quick goat cheese spread, toasting or grilling the bread, and finally building this beacon of summer goodness.
It’s a summer “must” in my book. Tonight, we’ll be creating these lovelies for a simple dinner. I’ve already grilled the vegetables so when it comes time to eat, all I have to do is toast the bread and create. As for the rest of the weekend, I’m breaking out the power tools and building a rock climbing wall – true story. Cheers to you have a great weekend!
wine and beer pairings
wine: Sancerre and Provence Rosé
beer: Belgain Golden, Saison, Hefeweizen
Smoky grilled vegetables on a grilled fresh baguette lovingly smeared with herbed goat cheese is a simple but overwhelmingly delicious summer sandwich perfect for entertaining or an easy "leftover" lunch the following day.
- In a bowl, combine goat cheese, basil, oregano, and thyme; stir until smooth.
- Preheat a gas or charcoal grill to medium-high heat. Using tongs and and a paper towel coated liberally with canola oil, oil the grill grate. You can alternatively toss vegetables in oil and grill but I find that this tends to make the vegetables taste "off" when the oil burns and sours because of the high heat.
- Grill the vegetables 2 to 3 minutes a side until cooked and the vegetables have nice grill marks. Note that the bell peppers and onions will take a few minutes longer. Transfer to a plate and season lightly with salt and pepper.
- Lightly drizzle olive oil over the slices of bread and grill, cut-side down, for 2 to 3 minutes until golden. Alternatively, you can also toast the slices under the broiler until golden. Immediately rub garlic over the bottom slice of the grilled baguette for each sandwich.
- Serve by layering grilled vegetables on the bottom half of the sandwich then spread 1 to 2 tablespoons of the herbed goat cheese on the remaining top half of the sandwich and place on top of the vegetables.
by Meredith Steele