Grilled Cheese And Veggie Sandwich Recipes

GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES

Grilled Vegetable, Herb and Goat Cheese Sandwiches image

Provided by Giada De Laurentiis

Time 18m

Yield 4 sandwiches

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach

Steps:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

GRILLED CHEESE AND VEGGIE SANDWICH

Grilled Cheese and Veggie Sandwich image

This is a delicious twist on the old grilled cheese standby! The recipe is very easy and tasty.

Provided by COURTNEYSUNSHINE

Categories Main Dish Recipes Sandwich Recipes Grilled Cheese

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 ½ cups coleslaw mix
½ cup bean sprouts
8 thick slices (3/4 inch thick) sourdough bread
3 tablespoons margarine, softened
3 tablespoons honey mustard
6 ounces sliced Havarti cheese

Steps:

In a medium bowl, toss together the coleslaw mix and bean sprouts.
Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.
In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 49.5 g, Cholesterol 55.5 mg, Fat 27.5 g, Fiber 2.6 g, Protein 18.5 g, SaturatedFat 12.4 g, Sodium 1008.2 mg, Sugar 5.9 g

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