Maybe it’s a girl thing but whenever I am out with friends for lunch and there is a roasted or grilled vegetable sandwich on the menu, I’m in!  Unfortunately, the man of the house has to have meat with his meals so usually this is something I just get to enjoy in restaurants.  That is until I found my partner in crime, Jenny Greer.  I have been her part-time nanny and personal chef for 4 years now and I recently discovered that she has the same obsession with these delectable sandwiches as I do!
Whenever her husband, Ryan, goes out of town…we both know what is on the menu..our favorite sandwich!  Loaded with seasonal vegetables and herbs along with savory goat cheese, it is an explosion of flavor and it’s not just for the restaurant anymore.  This is a great recipe for any kitchen!
Roasted Veggies Sandwiches with Herbed Goat Cheese
(Makes 4-6 Sandwiches)
  • Nonstick vegetable spray
  • 1 eggplant, sliced in rounds
  • 1 zucchini, sliced in rounds
  • 2 bell peppers (I use orange and yellow) seeded, quartered, then halved
  • 6 oz sliced portabella mushrooms
  • 3 Tbsp olive oil
  • 4 tsp chopped fresh oregano
  • 4 tsp chopped fresh thyme
  • 1 1/2 Tbsp red wine vinegar
  • 1 cup soft fresh goat cheese (room temperature)
  • 1 tsp lemon juice
  • 3 cups baby spinach
  • 1 cup alfalfa sprouts
  • 4 – 6 Ciabatta Rolls (or whatever roll you prefer)





 Preheat oven to 400°F. Spray large baking sheet with nonstick spray.
Arrange zucchini, bell pepper, mushrooms, and eggplant on prepared baking sheets.



Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper.
Roast 15 minutes.
Turn vegetables over. Roast until tender and brown in spots, about 10 -15 minutes longer
Whisk 2 teaspoons oregano, 2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.


Mix cheese, 2 teaspoons oregano, 2 teaspoons thyme, and lemon juice in medium bowl.


Place all bread slices on work surface.
Spread each with cheese mixture.


Top 4 bread slices with roasted vegetables, then spinach leaves, then sprouts.


Cover with remaining bread slices, cheese side down. Cut each sandwich in half.
imageServe immediately OR wrap in foil and heat in a 350 degree oven for 15 minutes so cheese in nice and gooey


 Bottom Line: I love this sandwich…hubby not so much so next time I will throw some bacon or maybe even some prosciutto on his!  I actually made this recipe this morning on WBIR/Mornings with Fox 43 and it was a hit!  Here is a link to the show:
Until next time, I am Chef Frankie….Always in the kitchen, having fun, and cooking with Wild Abandonment!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: