Pressed Roasted Vegetable Sandwich with Goat Cheese, Balsamic and Arugula

Pressed Roasted Vegetable Sandwich with Goat Cheese

Back in the summer, I posted a Picnic Perfect Pressed Sandwich. It’s perfect for summer lunches. But it’s Winter now, and a different type of pressed sandwich is in order. Here’s my favourite – roasted vegetables, with a balsamic drizzle, goat cheese and arugula, pressed on a ciabata bun and lightly toasted in a panini press or sandwich grill.

I like to make these in the morning. I’ll assemble and set to press in the fridge. Later in the day, I’ll trim and toast, re-wrap and store in the fridge for weekday lunches, or enjoy for dinner, with a bowl of soup.

I don’t have a panini press. I just use my george-forman-ish grill thing and give it a little squeeze – just enough to warm the sandwich, melt the cheese and lightly toast the outside. If you don’t have either, just a few seconds in the microwave will warm up the filling and cheese.

Pressed Roasted Vegetable and Goat Cheese Sandwich

Tip: Make sure your vegetables are a dry as possible before putting on the sandwich (dry on a piece of paper towel, if necessary). This will prevent a soggy sandwich and/or filling slippage when eating. Speaking of which, as pretty as this sandwich looks with the edges trimmed, it’s actually easier to eat without trimming, as the sides keep the filling in place a bit better.



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