Best 5 Grilled Goat Cheese Roasted Pepper And Greens Sandwich Recipes

Indulge in a symphony of flavors with our Grilled Goat Cheese, Roasted Pepper, and Greens Sandwich, a culinary masterpiece that tantalizes the taste buds. This sandwich is a harmonious blend of textures and flavors, featuring creamy goat cheese, smoky roasted red peppers, peppery arugula, and tangy balsamic glaze, all nestled between two slices of crusty bread. The goat cheese, melted to perfection, provides a rich and velvety texture, while the roasted red peppers add a smoky sweetness. The arugula lends a peppery bite, and the balsamic glaze brings it all together with its tangy and slightly sweet notes. This sandwich is not just a meal; it's an experience that will leave you craving more.

This article also offers a collection of additional recipes that are sure to delight your palate. Treat yourself to the savory goodness of our Roasted Red Pepper and Goat Cheese Crostini, a delightful appetizer that combines creamy goat cheese with the smoky sweetness of roasted red peppers on crispy crostini. For a satisfying main course, try our Grilled Goat Cheese Salad with Roasted Vegetables, where tender goat cheese is paired with a medley of roasted vegetables and a tangy balsamic vinaigrette. And for a sweet ending, indulge in our Red Velvet Cupcakes with Goat Cheese Frosting, a unique and decadent dessert that combines the rich flavor of red velvet with a creamy goat cheese frosting.

Let's cook with our recipes!

GRILLED CHEESE & PEPPER SANDWICHES

Grilled Cheese & Pepper Sandwiches image

This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
4 slices rye bread with caraway seeds
3/4 cup shredded Monterey Jack cheese
1 tablespoon butter, softened

Steps:

In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

ROASTED PEPPER AND GOAT CHEESE SANDWICH

Roasted Pepper and Goat Cheese Sandwich image

Travel sandwiches require good keeping properties. The ingredients have to hold up for hours at room temperature and can't be too moist, or the bread will become soggy and fall apart. In deference to fellow travelers, I choose fillings that taste great but aren't pungent. (Garlic aioli has a place in my life, but it's not within the confines of an airplane.)

Provided by Martha Rose Shulman

Categories dinner, for one, lunch, quick, sandwiches, main course

Time 10m

Yield 1 serving

Number Of Ingredients 4

Ingredients

2 thick slices whole wheat country bread or 1 ciabatta roll, split
1 1/2 ounces goat cheese (about 1/3 cup), at room temperature
1/2 tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives
1/3 to 1/2 large grilled or roasted red pepper (see note)

Steps:

If using whole wheat bread, lightly toast it. This will prevent sandwich from becoming soggy. If using a roll with a hard crust, there is no need to toast.
In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
Spread equal amounts of goat cheese on each slice of bread or on both halves of roll. Top the bottom half with roasted pepper and cover with other slice of bread or half of roll. Cut in half if using bread, or into quarters if using a ciabatta roll. Wrap each piece tightly in plastic if transporting. The sandwich keeps well for 2 days.

Nutrition Facts : @context http, Calories 819, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 1344 milligrams, Sugar 11 grams

ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Roasted Pepper and Goat Cheese Sandwiches image

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons drained capers
1 large ciabatta bread, halved horizontally
1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
8 to 10 large basil leaves
3 thin slices red onion
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 500 degrees F.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

BAREFOOT CONTESSA'S ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Barefoot Contessa's Roasted Pepper and Goat Cheese Sandwiches image

I had seen Ina Garten prepare this sandwich on one of her Barefoot Contessa episodes. It looked to die for, and when I finally had time to try it, my suspicions were confirmed. It is so flavorful and just down right yummy. She also prepared a Fresh Pea soup to pair with it, I can't wait to try that, too.

Provided by Ms B.

Categories Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 large red bell peppers, may substitute yellow
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons capers, drained
1 large ciabatta, halved horizontally
1 (11 ounce) garlic and herb goat cheese, at room temperature
8 -10 large basil leaves
3 slices red onions, very thin
kosher salt
fresh ground black pepper

Steps:

Preheat the oven to 500 degrees F.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

GOAT CHEESE WITH GRILLED EGGPLANT AND ROASTED PEPPERS ON OLIVE BREAD

Goat Cheese with Grilled Eggplant and Roasted Peppers on Olive Bread image

Provided by Ira Freehof

Categories Sandwich Cheese Pepper Vegetable Vegetarian Back to School Lunch Goat Cheese Fall Summer Grill/Barbecue Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 sandwich

Number Of Ingredients 5

Ingredients

1-2 ounces fresh goat cheese (2 tablespoons = 1 ounce)
2 slices olive bread or any rustic country bread
3 1/4-inch grilled eggplant slices*
1/2 large roasted red pepper**
1 teaspoon lightly salted butter

Steps:

1. Spread goat cheese on one side of bread.
2. Place eggplant and pepper on the other piece of bread.
3. Close sandwich.
4. Spread evenly 1/2 teaspoon of butter onto each slice of bread.
5. Grill over moderate heat for approximately 3-4 minutes.
*To grill eggplant:
Slice thinly, brush with olive oil, sprinkle with salt and pepper to taste, and grill or broil for 4-5 minutes.
**To roast peppers (also available in jars):
Hold peppers over a flame until blackened, place peppers in a paper bag, peel and discard skins when cooled.

Tips:

For the best results, use fresh ingredients whenever possible.
If you don't have a grill, you can cook the goat cheese and roasted peppers in a grill pan.
Be careful not to overcook the goat cheese, or it will become rubbery.
You can use any type of bread you like for this sandwich, but a sturdy bread like ciabatta or sourdough will hold up best.
Feel free to add other toppings to your sandwich, such as avocado, bacon, or tomatoes.

Conclusion:

This grilled goat cheese, roasted pepper, and greens sandwich is a delicious and easy-to-make lunch or dinner option. It's packed with flavor and nutrients, and it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this sandwich a try. You won't be disappointed.