Grilled Bread With Arugula Goat Cheese Olives And Onions Recipes

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GRILLED GOAT CHEESE & ARUGULA SANDWICHES



Grilled Goat Cheese & Arugula Sandwiches image

To create a more "grown-up" grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sun-dried tomato pesto
8 slices sourdough bread
1-1/2 cups roasted sweet red peppers, drained and patted dry
8 slices part-skim mozzarella cheese
1/2 cup crumbled goat cheese
1 cup fresh arugula
1/4 cup butter, softened

Steps:

  • Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts :

MY HUSBAND'S FAVORITE GRILLED CHEESE & GREEN OLIVE SANDWICH



My Husband's Favorite Grilled Cheese & Green Olive Sandwich image

Have you been thinking, lately, that you really need more green olives in your diet? Of course you have! This is just one of my husband's food brainstorms. He comes up with wonderful ideas for *me* to make. Isn't he sweet? I've started to notice a pattern: most of them involve green olives, or garlic, or both!

Provided by ThatBobbieGirl

Categories     One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

4 large pimento stuffed olives, sliced
2 slices honey wheat oatmeal bread (see my recipes)
2 slices American cheese (or your favorite)
olive oil

Steps:

  • Heat a small non-stick pan over medium heat.
  • Add olive oil and olives, and saute just until lightly browned.
  • Remove olives, temporarily, to your serving plate.
  • Add a bit more olive oil to pan, if needed.
  • Place one slice bread in pan, cover with olives, then with cheese slices, and lastly the other slice of bread.
  • Cook over medium heat until the bread is browned and crispy, pressing down with spatula.
  • Turn and brown on other side, until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.

Nutrition Facts : Calories 239.3, Fat 9.3, SaturatedFat 4.7, Cholesterol 18.2, Sodium 528.1, Carbohydrate 28.6, Fiber 2.2, Sugar 4.4, Protein 10.1

GRILLED BREAD TOPPED WITH ARUGULA, GOAT CHEESE, OLIVES AND ONIONS



Grilled Bread Topped with Arugula, Goat Cheese, Olives and Onions image

Categories     Leafy Green     Olive     Onion     Appetizer     Quick & Easy     Goat Cheese     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 8

9 ounces soft fresh goat cheese (such as Montrachet)
6 teaspoons grated orange peel
9 tablespoons olive oil
6 tablespoons orange juice
2 small red onions (about 1 pound), sliced into 1/4-inch-thick rounds
12 4 x 2 1/2 x 1/3-inch diagonal slices sourdough baguette
4 cups fresh arugula leaves, trimmed
3/4 cup Kalamata olives or other brine-cured black olives (about 5 ounces), pitted, halved

Steps:

  • Mix cheese and 4 teaspoons peel in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  • Prepare barbecue (medium-high heat). Whisk 6 tablespoons oil, orange juice and 2 teaspoons orange peel in 13 x 9 x 2-inch glass dish. Season dressing with salt and pepper. Add onions; turn to coat. Using metal spatula, transfer onions to grill and cook until tender and golden, turning occasionally and keeping onions intact, about 10 minutes. Return onions to dressing in dish; turn to coat. Set aside.
  • Brush remaining 3 tablespoons oil over bread. Grill until bread is golden, about 2 minutes per side. Spread cheese mixture over warm bread.
  • Add arugula to dressing; toss to coat. Top cheese bread with arugula, onions and olives.

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