This week for ‘Cooking from Cookbook Challenge’, I made a quick and easy sandwich from ‘Cooking Light way to cook Vegetarian‘ cookbook. This grilled goat cheese sandwich has some very interesting and delicious flavors in it. This is great to serve for breakfast, lunch or dinner. Goat cheese is creamy, tangy and delicious. But it is one of those cheeses that is not everyone’s favorite — people either love it or hate it. I like it but rarely ever buy I wasn’t use if my kids would like it.But on one of our recent trip to Costco, my son and I sampled some goat cheese and he said he loved it. So I ended up buying 2 logs of goat cheese and used the first one real quick but the second one is sitting in the fridge waiting to be used.
I have been looking for recipes to use that up and came across this delicious grilled goat cheese sandwich in the cookbook. It does not taste or has the same texture of typical grilled cheese sandwich. Also this sandwich is made with cinnamon-raisin bread for extra sweetness.Goat cheese is mixed with some honey and lemon zest. Honey makes the goat cheese easily spreadable. Goat cheese is then topped with sweet fig preserve and chopped basil. It is then grilled until the bread gets toasty and the goat cheese melts into a tangy cheesy goodness.
This goes for the February: Week 2, Cooking from Cookbook Challenge Group.
Grilled Goat Cheese Sandwich with Fig and Honey Recipe
- 8 slices of Cinnamon Raisin Bread
- 4 oz. goat cheese
- 2 tsp honey
- ¼ tsp lemon zest
- 2 tbsp Fig Preserves
- 2 tsp Fresh Basil, finely chopped
- In a small bowl, whisk together goat cheese, honey and lemon zest. Mix well.
- Spread the goat cheese mixture on 4 slices of bread, top with 1½tsp of fig preserves and ½tsp of the chopped basil. Top with the other bread slice and spray lightly with cooking spray.
- Heat a nonstick pan, place the sandwich on the pan and put a cast-iron or other heavy pan on top. Cook the sandwich for about 2~3 minutes per side or until the bread is nicely toasted. Repeat with the remaining sandwiches. Serve warm with a sprinkle of powdered sugar.