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Chèvre with Grilled Vegetables on a Calabrese Ring Makes 5 large sandwiches This sandwich looks great as part of a buffet. You can leave it whole and let guests cut off as much as they want. It's also perfect for a picnic. Grill the vegetables a day ahead and assembly will take just a few minutes. Ingredients 1 small eggplant sliced in ¼-inch (.6-cm) rings or 2 Japanese eggplant cut lengthwise in ¼-inch (.6-cm) slices 2 medium peppers, one red and one yellow, sliced in ½-inch (1.2-cm) strips lengthwise 2 medium zucchini, cut lengthwise in ¼-inch (.6-cm) slices 1 to 3 Tbsp. (15 to 45 mL) olive oil for grilling vegetables 1 Tbsp. (15 mL) chopped fresh chives (optional) 1 tsp. (5 mL) chopped fresh tarragon (optional) ½ lb. (225 g) chèvre 1 Calabrese ring salt and freshly ground black pepper Instructions Brush the sliced vegetables with olive oil. Grill until slightly charred, or bake at 375°F (190°C) until cooked through, about 20 minutes. In a small bowl, mix the chives and tarragon into the goat cheese. Cut the baguette in half horizontally so you have a top and bottom. Spread both halves with the cheese. Top the bottom half with the grilled vegetables and sprinkle with salt and pepper. Place the other half of the bread on top. If making ahead, wrap in foil or wax paper. (Plastic wrap will leave the crust soft and chewy.) Let everyone cut the sandwich into pieces when you are ready to eat. Photo by Chris Freeland.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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