Oh, Giada, you had me at goat cheese. The original recipe is here, but, as usual, I changed it to make my life easier. And I think my version is just as tasty! Go over to her recipe if you want to be all proper and exact with the ingredients. But, c'mon! It is just a sandwich. Put on what you like, however much you like, top it with bread, eat it, done. Delicious.
Vegetable and Goat Cheese Sandwiches
1 Ciabatta - or baguette - or whatever other kind of bread you like
1 cup goat cheese, at room temperature (I buy a little extra for Snacking Step One)
1 cup oil-packed sun-dried tomatoes, drained and choppedOlive oil
2 zucchini, sliced lengthwise into 1/4-inch-thick pieces
1 eggplant, sliced lengthwise into 1/4-inch-thick pieces
1 10 oz package sliced mushrooms
2 cloves garlic, minced
Some herbs - fresh or dried - whatever kind you like
Salt and pepper
2 cups baby spinach
Toast the ciabatta lightly in the oven. Slice it open lengthwise.
(Snacking: Scoop out some of the warm ciabatta bread from the top layer and help yourself to a goat cheese and ciabatta snack with a glass of wine while you assemble the sandwich. You work hard. You deserve it.)
Spread the goat cheese on the bottom layer of ciabatta. Add the sun-dried tomatoes.
Cook some veggies. Giada grills hers, but I don't have a grill pan, so I sauté mine with a little olive oil. During the last few minutes of cooking, add the garlic and herbs and salt and pepper. Layer the vegetables on top of the sun-dried tomatoes.
Top with baby spinach.
Top with the top half of the ciabatta. Cut into four or six or eight pieces. I make mine into four huge sandwiches. We always have some left over, but they taste great cold the next day.
I just had these last night, but looking at these pictures makes me want them all over again! They are SOOOO YUMMY! Too bad the hubs already ate all our leftovers. For breakfast.