Best 4 Grilled Goat Cheese Arugula Sandwiches Recipes
Indulge in a symphony of flavors with our grilled goat cheese arugula sandwiches, where tangy goat cheese meets the peppery bite of arugula, enveloped in the warmth of grilled bread. This delectable sandwich is a harmonious blend of textures and tastes, offering a delightful contrast between the creamy goat cheese, the freshness of arugula, and the crunch of grilled bread. Accompanied by a zesty lemon-tahini dressing, these sandwiches promise a culinary journey that will tantalize your taste buds. Dive into the recipes and discover the art of crafting this delightful dish, along with variations and serving suggestions to elevate your sandwich-making skills.
**Additional Recipes in the Article:**
**Lemon-Tahini Dressing**:
- A vibrant and tangy dressing that complements the flavors of the sandwich.
**Arugula Salad with Lemon-Tahini Dressing**:
- A refreshing and light salad that showcases the peppery arugula and zesty dressing.
**Grilled Halloumi Sandwich with Arugula and Lemon-Tahini Dressing**:
- A vegetarian twist on the classic grilled cheese, featuring halloumi cheese and arugula.
**Grilled Chicken Sandwich with Arugula and Lemon-Tahini Dressing**:
- A protein-packed sandwich that combines grilled chicken with the tangy dressing and arugula.
GINA'S DRUNKEN GOAT GRILLED CHEESE
Provided by Patrick and Gina Neely : Food Network
Time 1h50m
Yield 2 sandwiches
Number Of Ingredients 10
Steps:
- Heat a 12-inch cast iron skillet over medium heat.
- Spread each bread slice with Roasted Shallot Mayo. Add layers of grated goat cheese, a small handful arugula, and finish with more grated cheese, then top with bread. Repeat for the second sandwich.
- Add the sandwiches to the hot skillet and cook until golden brown and crisp and the cheese is melted, 4 to 5 minutes per side. Cut the sandwich in 1/2 before serving.
- Preheat the oven to 350 degrees F.
- Place the shallot and garlic on a square of aluminum foil. Drizzle lightly with olive oil and sprinkle with salt and pepper. Fold up and seal the foil. Place in the oven and roast for 1 hour. Remove and let cool.
- Add the shallot and garlic to a bowl. Add the mayonnaise and mix together until smooth.
GRILLED TOMATO, BASIL, AND GOAT CHEESE SANDWICHES
Categories Sandwich Cheese Tomato Vegetarian Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mixture.
- Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
- Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve.
GRILLED STEAK SANDWICHES WITH GOAT CHEESE AND ARUGULA
This summer sandwich is bursting with flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high; lightly oil grates. Season steaks with salt and pepper; grill 4 to 5 minutes per side for medium-rare. Transfer to a plate; let rest 10 minutes.
- Meanwhile, grill onion until tender and charred, 4 to 5 minutes per side. Transfer to a plate; separate into rings. (To store, refrigerate steaks and onion, up to 1 day.)
- Assemble sandwiches: Thinly slice steaks against the grain. Dividing evenly, spread top halves of bread with cheese, and bottom halves with mustard. Pile steak, onion, and arugula on bottom halves; close sandwiches. Cut each sandwich into quarters, and serve.
Nutrition Facts : Calories 613 g, Fat 32 g, Fiber 2 g, Protein 38 g
WARM GOAT CHEESE, BEET AND ARUGULA SANDWICHES
Steps:
- Preheat broiler.
- Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
- Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.
Tips:
- Choose high-quality ingredients. Fresh goat cheese, ripe tomatoes, and tender arugula make all the difference in these sandwiches.
- Grill the goat cheese until it is melted and slightly browned. This adds a delicious smoky flavor to the sandwiches.
- Toast the bread before assembling the sandwiches. This will help the bread hold up better and prevent it from getting soggy.
- Spread a thin layer of pesto on the bread before adding the other ingredients. This will add a flavorful base to the sandwiches.
- Layer the tomatoes, arugula, and goat cheese on the bread in that order. This will help prevent the arugula from wilting.
- Drizzle the sandwiches with olive oil and balsamic vinegar before serving. This will add a touch of acidity and brightness to the sandwiches.
Conclusion:
Grilled Goat Cheese and Arugula Sandwiches are a delicious and easy-to-make lunch or dinner option. They are perfect for a quick weeknight meal or a casual weekend lunch. With a few simple ingredients and a little bit of time, you can enjoy these flavorful and satisfying sandwiches. So next time you are looking for a quick and easy meal, give Grilled Goat Cheese and Arugula Sandwiches a try!
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