Best 3 Herbed Goat Cheese Sandwiches Recipes

Indulge in a symphony of flavors with our delectable Herbed Goat Cheese Sandwiches, a culinary masterpiece that combines the tangy zest of goat cheese, the aromatic symphony of fresh herbs, and the crisp crunch of toasted bread. This sandwich is an explosion of textures and flavors, sure to tantalize your taste buds and leave you craving more. Discover the art of crafting this delightful dish with our collection of recipes, ranging from classic combinations to innovative twists that will elevate your sandwich game to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

HERBED GOAT CHEESE TEA SANDWICHES

Herbed Goat Cheese Tea Sandwiches image

Make and share this Herbed Goat Cheese Tea Sandwiches recipe from Food.com.

Provided by abloom69

Categories Lunch/Snacks

Time 20m

Yield 40-45 sandwiches

Number Of Ingredients 10

Ingredients

8 ounces cream cheese, room temperature
10 1/2 ounces goat cheese, room temperature
1 1/2 teaspoons garlic, minced
1/2 teaspoon fresh thyme, minced
2 tablespoons fresh parsley, minced
5 tablespoons half-and-half or 5 tablespoons heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon pepper, freshly ground
2 loaves seven-grain bread, thinly sliced
1 English cucumber, not peeled

Steps:

For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in bowl of an electric mixer fitted with paddle attachment.
Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
To make sandwiches, spread each slice of bread with the goat cheese spread.
Slice the cucumber in thin rounds and arrange on half the bread slices.
Top with remaining bread, press slightly.
Trim off the crusts, and cut into halves, thirds, or triangles.

Nutrition Facts : Calories 49.5, Fat 4.3, SaturatedFat 2.8, Cholesterol 12.4, Sodium 89, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 2.2

HERBED GOAT CHEESE SANDWICHES

Herbed Goat Cheese Sandwiches image

Provided by Ina Garten

Time 15m

Yield 40 to 45 sandwiches

Number Of Ingredients 10

Ingredients

8 ounces cream cheese, at room temperature
10 1/2 ounces Montrachet or other mild goat cheese, at room temperature
1 1/2 teaspoons minced garlic (2 cloves)
1/2 teaspoon minced fresh thyme leaves
3 tablespoons minced fresh parsley
5 to 6 tablespoons milk, half-and-half, or heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 loaves 7-grain bread, thinly sliced
1 hothouse cucumber, not peeled

Steps:

To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles.

HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES

Herbed Goat Cheese and Roasted-Vegetable Sandwiches image

Categories Sandwich Herb Vegetable Roast Picnic Vegetarian Lunch Goat Cheese Spinach Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

Nonstick vegetable oil spray
2 medium zucchini, each cut lengthwise into 4 slices
1 large red bell pepper, quartered
1 large eggplant, cut crosswise into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh oregano
3 teaspoons chopped fresh thyme
1 tablespoon red wine vinegar
2/3 cup soft fresh goat cheese, room temperature (about 5 ounces)
1 teaspoon grated lemon peel
8 slices whole grain bread or whole grain rolls
2 cups (packed) baby spinach leaves

Steps:

Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.
Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overstuff the sandwiches, or they will be difficult to eat.
If you are using a soft cheese, such as goat cheese, chill the sandwiches for at least 30 minutes before serving to help them hold their shape.
Serve the sandwiches immediately after they are made, or they will become soggy.

Conclusion:

These herbed goat cheese sandwiches are a delicious and easy-to-make lunch or snack. They are perfect for a picnic, potluck, or party. With a few simple ingredients and a little bit of time, you can create a tasty and satisfying meal that everyone will enjoy.