Best Warm Goat Cheese Sandwiches Recipes

WARM GOAT CHEESE SANDWICHES

Warm Goat Cheese Sandwiches image

Basil pesto, sun-dried tomatoes and goat cheese intermingle to produce a savory, colorful, EASY vegetarian sandwich. Wonderful served with seedless purple grapes.

Provided by Alesa

Categories World Cuisine Recipes European Italian

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

1 (5 ounce) goat cheese, softened
½ cup basil pesto
¾ cup sun-dried tomatoes, softened and chopped
2 pita breads, cut in half

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 25.3 g, Cholesterol 38 mg, Fat 25.5 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 11.2 g, Sodium 793.7 mg, Sugar 5.1 g

WARM GOAT CHEESE, BEET AND ARUGULA SANDWICHES

Warm Goat Cheese, Beet and Arugula Sandwiches image

Categories Sandwich Cheese Leafy Green Vegetable Broil Lunch Goat Cheese Arugula Beet Winter Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
14- to 15-ounce can sliced beets, drained
8 (1/2-inch-thick) bread slices from a round country loaf
6 ounces soft mild goat cheese, softened
4 very thin slices red onion, rings separated
16 large arugula leaves

Steps:

Preheat broiler.
Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.

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