Friday, February 20, 2015

Grilled Goat Cheese, Roasted Pepper, and Greens Sandwich

I always assumed I was a grilled cheese purist. Meaning I only like cheddar cheese and white or wheat bread for my grilled cheese sandwiches. Though I have tried Nigella Lawson's Mozzarella in Carrozza and it is amazing. But again it is only mozzarella without anything else. But then I decided to give the Grilled Goat Cheese, Roasted Red Pepper and Greens a go and it was amazing. Even my meat and potatoes loving husband said the sandwich was phenomenal. So I consider that a win. I did slightly cheat as I used jarred roasted peppers and artichokes. I also threw in the garlic in the mix in addition to caressing it on top of the bread. Quite delicious.

Grilled Goat Cheese, Roasted Pepper, and Greens Sandwich

1 red pepper, roasted (you’ll need only half of it for 1 sandwich)
Salt and freshly ground pepper to taste
1 trimmed artichoke heart, quartered if small, sliced about
1/2 inch thick if large and tossed with
1 tablespoon extra-virgin olive oil and salt and pepper to taste (optional)
1 tablespoon chopped blanched greens, such as beet greens, chard, or spinach
1 ounce goat cheese (about 1/4 cup) 2 slices whole-grain country bread
1 ½ teaspoons extra-virgin olive oil
1 clove garlic (optional)

Dice roasted red pepper small and toss with salt, pepper and a teaspoon of olive oil. Measure out 1/4 cup, tightly packed. If including artichoke hearts in the mix, preheat oven or toaster oven to 425 degrees. Cover a baking sheet with parchment and spread the artichoke hearts over the pan in a single layer. Roast for 10 minutes and turn over the pieces. Return to oven and roast for another 10 minutes, until browned and tender. Remove from heat and cut in small dice. Mash goat cheese in a bowl and add peppers, chopped greens, and diced roasted artichoke hearts if using. Mash together. If desired, rub 1 slice of bread with a cut clove of garlic, then purée garlic and stir into the goat cheese mixture. Spread goat cheese mixture over the bread. Top with the other slice of bread (rub it with garlic if desired) and press down firmly. Drizzle remaining olive oil over top slice of bread. Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from oven, press down firmly, cut in half and serve. If you are worried about cheese oozing out onto your toaster oven’s heating element (the burnt cheese smells horrible), then place on a baking sheet. Toast for 3 minutes, then flip over and toast 1 minute more. You can also make this in a panini grill. Advance preparation: You can assemble this sandwich and wrap it tightly in plastic wrap. Refrigerate for up to a day. Toast when ready.

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