Grilled Vegetable Sandwiches with Herbed Goat Cheese

Grilled Vegetable Sandwiches with Herbed Goat Cheese - Tender grilled veggies stacked up with creamy herb-flecked goat cheese and spinach. | foxeslovelemons.com

Happy Mother’s Day to all of the moms! here’s my Mom and I taking our picture in the reflection of The Bean Cloud Gate in Chicago. People say we look alike. Maybe we do.

 

Chicago11

 

My mom is really awesome. We go on all kinds of little trips together, and there’s also lots of bike riding, kayaking and photography talk. We definitely share a lot of similar interests, and my mom likes shopping at many of the the same stores as I do, so we also end up wearing a lot of the same clothes and shoes.

 

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When I thought about a Mother’s Day-themed recipe, I knew instantly what I wanted to make. While I always make my mom quiche on Mother’s Day itself, I knew she would love this grilled vegetable sandwich. My mom loves vegetables, and she’s one of the few people at the Thanksgiving dinner table that doesn’t balk when I serve beets and brussels sprouts. She’ll eat any vegetable in existence.

 

I firmly believe that there are few things better in this world than grilled vegetables. Actually, the first time my husband grilled me a plate of vegetables, I fell in love with him all over again. Now, we grill vegetables just about every night for dinner in the summer.

 

Grilled Vegetable Sandwiches with Herbed Goat Cheese - Tender grilled veggies stacked up with creamy herb-flecked goat cheese and spinach. | foxeslovelemons.com
This sandwich is something my friend from culinary school, Gary, would call “Lori Food.” In our two years in school, he quickly learned my favorite dishes and ingredients, and noticed how I tried to sneak them into everything. Goat cheese, basil, red peppers, things made into sandwiches – these are all “Lori Food.”

 

When I went to the store to get the ingredients, I ended up chatting with the lady at the cheese counter. I told her I wanted a goat cheese that was nice and soft so I could spread it on sandwiches, and she handed over this amazing creamy goat cheese from Vermont Creamery. It spreads like really soft cream cheese, but it tastes like tangy goat cheese! I stirred some chopped basil and chives into it, and my sandwich spread was all set.

 

Grilled Vegetable Sandwiches with Herbed Goat Cheese - Tender grilled veggies stacked up with creamy herb-flecked goat cheese and spinach. | foxeslovelemons.com
The great thing about this sandwich is that it’s endlessly adaptable. You can use any vegetables you want – here’s a handy guide, ranking 12 vegetables on their grill-ability “from first to green beans” (although I think grilled green beans aren’t too bad). You can also use roasted vegetables for this sandwich if you don’t have a grill or grill pan. You can use the grilled vegetables for sandwiches while they’re warm, or grill them in advance and use cold vegetables to build your sandwiches. Just to be sure to blot them dry with a paper towel – the vegetables will give off a lot of moisture, and you don’t want a soggy sandwich.

 

I’m spending the weekend with my mom, and serving her this sandwich at some point. I hope she enjoys it as much as I do!

 

Grilled Vegetable Sandwiches with Herbed Goat Cheese - Tender grilled veggies stacked up with creamy herb-flecked goat cheese and spinach. | foxeslovelemons.com

Grilled Vegetable Sandwiches with Herbed Goat Cheese

Ingredients:


  • 1/2 cup soft goat cheese

  • 2 tablespoons chopped fresh chives

  • 1-1/2 tablespoons chopped fresh basil

  • 8 slices whole grain bread

  • 2 portobello mushroom caps

  • 2 red bell peppers, stemmed, seeded and quartered

  • 2 zucchini, cut lengthwise into 1/4-inch-thick slices

  • Nonstick cooking spray

  • Kosher salt and ground black pepper, to taste

  • 1/2 cup baby spinach leaves


Directions:


  1. Preheat grill for direct grilling over medium-high heat. In a small bowl, stir together goat cheese, chives and basil. Toast bread in a toaster or toaster oven.

  2. Lay mushrooms, bell peppers and zucchini on baking sheet. Spray both sides with nonstick spray and and lightly sprinkle with salt and pepper. Place vegetables on hot grill rack and grill until just tender, turning occasionally (time will vary for each vegetable, so just pull them off the grill and transfer back to the baking sheet as they finish cooking). Depending on your grill, the zucchini slices and mushrooms should take about 4 minutes, and the bell peppers will take about 6 minutes. Make sure not to overcook the vegetables, because you don’t want them to be mushy, just tender. At this point, you can either leave the vegetables whole, or slice them into strips.

  3. Spread toasted bread with goat cheese mixture. Build sandwiches using grilled vegetables and spinach. Serve to Mom.


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