Grilled Goat Cheese, Roasted Pepper, and Greens Sandwich

By Martha Rose Shulman

Grilled Goat Cheese, Roasted Pepper, and Greens Sandwich
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
5(144)
Comments
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The title of this recipe was getting very long, so I left the last option – roasted artichoke hearts – out of it. I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn’t take very long to trim and roast them. But it’s not a must; the peppers and goat cheese with the greens are what really stand out. I stir everything together and spread it on the bread. It’s always a good idea to have a roasted pepper on hand for quick dinners like this.

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Ingredients

Yield:1 serving
  • 1red pepper, roasted (you’ll need only half of it for 1 sandwich)
  • Salt and freshly ground pepper to taste
  • 1trimmed artichoke heart, quartered if small, sliced about ½ inch thick if large and tossed with 1 tablespoon extra-virgin olive oil and salt and pepper to taste (optional)
  • 1tablespoon chopped blanched greens, such as beet greens, chard, or spinach
  • 1ounce goat cheese (about ¼ cup)
  • 2slices whole-grain country bread
  • 1½teaspoons extra-virgin olive oil
  • 1clove garlic (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

436 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 12 grams dietary fiber; 10 grams sugars; 20 grams protein; 847 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Dice roasted red pepper small and toss with salt, pepper and a teaspoon of olive oil. Measure out ¼ cup, tightly packed.

  2. Step 2

    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.

  3. Step 3

    Mash goat cheese in a bowl and add peppers, chopped greens, and diced roasted artichoke hearts if using. Mash together.

  4. Step 4

    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.

  5. Step 5

    Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from oven, press down firmly, cut in half and serve.

Tips
  • 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.

Ratings

5 out of 5
144 user ratings
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Comments

Paul - The Challenged One

NYT, you’re killing me. The only thing I have in life that I use to “trick” my wife into thinking I can cook is your cooking app - which I love dearly! For the record, the completed product was pretty darn good! I was impressed! That said, I will never make it again. I need detailed step-by-step instructions! Blanched greens? Roasted red peppers? Trim an artichoke? Who do you think I am? You have to instruct me so I know how to do these things! My wife will be home any minute! Ugh!!!!

Marybeth

when making this for three, I put in the oven. When just for one, I saute in a pan.

Excellent combination of ingredients. We too use what's on hand. Sometimes, adding sundried tomatoes, chopped capers, etc.

Martha

Delicious! I am glad that I found this today -- I had roasted a red pepper (that was about to go bad) and I wanted to make it into a meal. By chance, I also had goat cheese, rainbow chard, and multi-grain bread in the freezer. I used the bagel setting on my toaster oven and turned the sandwich over after 3 minutes. The cheese did not melt but became warm and all the flavors blended beautifully. I will make again if I ever have all those ingredients on hand again!

Max Alexander

Triple the portions and have for lunches

jyoti

i added fig balsamic and it was amazing. could use any balsamic though.

Bake with Jake

Great recipe! Recommend using sourdough bread and mince the bell peppers. You may need to up the ingredients for everything except the bell pepper.

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