Grilled Goat Cheese Arugula Sandwiches Recipes

GRILLED STEAK SANDWICHES WITH GOAT CHEESE AND ARUGULA

Steps:

• Heat grill to high; lightly oil grates. Season steaks with salt and pepper; grill 4 to 5 minutes per side for medium-rare. Transfer to a plate; let rest 10 minutes.
• Meanwhile, grill onion until tender and charred, 4 to 5 minutes per side. Transfer to a plate; separate into rings. (To store, refrigerate steaks and onion, up to 1 day.)
• Assemble sandwiches: Thinly slice steaks against the grain. Dividing evenly, spread top halves of bread with cheese, and bottom halves with mustard. Pile steak, onion, and arugula on bottom halves; close sandwiches. Cut each sandwich into quarters, and serve.

WARM GOAT CHEESE, BEET AND ARUGULA SANDWICHES

Steps:

• Preheat broiler.
• Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
• Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.

GRILLED GOAT CHEESE & ARUGULA SANDWICHES

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.

BLUEBERRY GRILLED CHEESE

Steps:

• Outside: Spread olive oil onto the outward facing side of each piece of bread.
• Cheeses: Onto the inside of each piece of bread, spread evenly with goat cheese and top with a slice of cheese.
• Fillings: Onto one of the pieces of bread, pile on chopped blueberries, arugula, and basil. Sprinkle with salt and pepper, optionally adding a drizzle of balsamic. Set remaining piece of bread with cheese on top.
• Cook: Cook in a pan or panini press on medium heat for about 5 minutes, flipping halfway through, or until everything is melted and hot.

GRILLED TOMATO, BASIL, AND GOAT CHEESE SANDWICHES

Steps:

• Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mixture.
• Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
• Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve.

BEET GRILLED CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wash the beets and place them on individual sheets of aluminum foil. Drizzle the beets with 1 tablespoon olive oil and season with salt and pepper. Fold into loose packets and transfer to a sheet pan. Roast the beets for 50-60 minutes until they are easily pierced with a knife.
• Let the beets cool slightly before using a paper towel to rub off their skins. Cut them into thin slices.
• To assemble the sandwiches, drizzle the remaining olive oil on both sides of the bread. Spread the goat cheese and sprinkle the scallions on one side of each of the bread slices. Arrange the beets and arugula and top with the remaining bread.
• Place the sandwiches on a skillet or griddle over medium heat. Cook until both sides are browned and toasted, about 3-4 minutes per side.