Life is too short for boring sandwiches! This amazing goat cheese sandwich is topped with beautifully roasted vegetables, chilli pesto and peppery greens, all on lovely ciabatta bread. So good!
Try pairing this sandwich with a tasty soup!
I enjoy a basic cheese or egg salad sandwich as much as anyone, but even the classics get dull after a while. That’s when it’s time to take our sandwich game up a notch!
Fortunately, sandwiches are the perfect platform for a bit of creativity. Start with a couple pieces of bread and let your imagination go wild!
That’s how I ended up with my new favourite lunch, goat cheese sandwich with beautiful roasted vegetables. I have no doubt you’ll love it as much as me!
Why you’ll love it
This sandwich has everything! The roasted peppers and zucchini become sweet and tender, while the eggplant adds a perfect savoury undertone to the sandwich.
Add this to a layer of creamy goat cheese and spicy chilli pesto and a sprinkling of peppery rocket and you have a combination of flavours that could not be improved.
It’s a simple sandwich that can be made quickly, although roasting the vegetables does take time and needs a bit of planning. Still, add them to your oven for 40 minutes while you get on with other tasks, and making this hot sandwich won’t feel like much work at all!
Ingredients
The star of this sandwich is the roasted vegetables, which add much of the substance and savoury flavour. I used a combination of red pepper, onion, eggplant (or aubergine) and zucchini (or courgette) because this is what I had available. You can leave any vegetables out or add different options, based on your preference.
The goat cheese I used is a soft, spreadable French cheese that has a mild flavour and isn’t as tangy as many other varieties. Because it is so mild I added a thick layer to the sandwich to get all the creaminess into the sandwich I could. It’s worth noting that some goat cheese is made with animal rennet, so check the label carefully!
To add a bit of kick and to balance out the creamy cheese, I added red chilli pesto from my local supermarket. If you can’t find red chilli pesto, sun-dried tomato pesto will work brilliantly, even if it doesn’t add the same spiciness.
For bread, I chose ciabatta because it is light yet robust, perfect for a hot sandwich. Other bread will work just fine if not sliced too thinly. Finish with arugula/rocket for a peppery finish and you are there!
Leftovers and storage
A hot sandwich is never going to last well if not eaten fresh, so I don’t advise keeping leftover sandwiches. It would be better to assemble each sandwich just before eating so you aren’t left with more than needed.
That said, the roasted vegetables will store well. Keep them refrigerated in a sealed container for up to a week.
Recipe tips and notes
- Ciabatta bread is my choice for this sandwich but most quality types of bread will work. Choose bread that is sturdy so it can hold up to the heavy roasted vegetables.
- The goat cheese should be spreadable rather than sliced. There are a lot of varieties so choose the one that is available to you. Check the label to make sure it is not made with animal rennet.
- The roasted vegetables are moist, which can lead to soggy bread if left to sit too long. That means that the sandwich should be made soon before serving so the bread retains a sturdy texture.
- I love this goat cheese sandwich with hot roasted vegetables, fresh from the oven. However, it does still taste good if the vegetables are leftovers as they can be reheated easily in the oven, or even added to the sandwich cold.
Goat Cheese Sandwich with Roasted Vegetables
Crispy ciabatta with creamy goat cheese and savoury roasted vegetables for a warm and savoury sandwich.
Ingredients
- 2 zucchini/courgette
- 2 eggplants/aubergine
- 1 red pepper
- 1 onion
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoon olive oil
- Ciabatta bread (1 loaf)
- 125 g/ 4 oz goat cheese
- 4 tablespoon red chilli pesto or sun-dried tomato pesto
- 2 cups rocket/arugula
Instructions
- Preheat the oven to 200C/400F. Peel the eggplant in stripes to help the oil to penetrate easier. Slice the eggplants and zucchini into 1 inch/2.5cm slices, then cut each slice in half. Cut the red pepper into strips and onion into wedges. Spread on a roasting pan and sprinkle with the olive oil all over, then season with the salt, paprika and garlic powder. Toss the vegetables to coat evenly. Roast in the preheated oven for 40 minutes, flipping halfway through.
- Slice the ciabatta bread in half and spread one half with the goat cheese and the other one with the chilli pesto. Pile the roasted vegetables on top of one half and rocket on the other. Bring the halves together and cut into portions.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 422Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 21mgSodium: 644mgCarbohydrates: 40gFiber: 10gSugar: 15gProtein: 14g
Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.
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