Delicious roasted vegetable pressed sandwich recipe, with goat cheese, balsamic and arugula.
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 ciabatta bun and lightly toasted in a panini press or sandwich grill.
Cook’s Notes for Pressed Roasted Vegetable Sandwiches
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 Sandwich with Goat Cheese, Balsamic and Arugula
- 1 ciabatta demi baguette or 3 ciabatta buns
- 1 small log of goat cheese 113g
- 2 sweet bell peppers 1 red, 1 orange or yellow
- 2 zucchini sliced into rounds (fairly thin, but not paper thin or they will burn)
- 1/2 a red onion cut into slices
- Balsamic vinegar
- Roast your peppers: pre-heat the broiler on your oven. Slice the sides off the peppers and place, skin side up, on a baking sheet. Place under the broiler until the skin is bubbly and quite browned (10-15 minutes). Remove from the oven and place the peppers into a plastic or paper bag, seal and place in the fridge for 20-30 minutes. Leave the broiler on.
- Meanwhile, slice your onions and zucchini. On a baking sheet, arrange the zucchini slices in a single layer and sprinkle the onion pieces over top. Sprinkle with a bit of salt and freshly ground pepper. Place under the broiler until the zucchini has dried and shriveled, but not browned too much (about 8-12 minutes). Remove from the oven and leave on the baking sheet to cool a bit. (Hopefully, the zucchini are fairly dry. If not remove to a paper towel to cool.
- While the zucchini is cooling, take the peppers from the fridge and using the sharp edge of a knife, peel off the charred skin and discard. Place the peppers onto a paper towel, do dry the surface off a bit.
- Prepare your sandwiches: If using a ciabata baguette, cut it into 2 or 3 pieces, then cut your ciabatta loaf pieces or buns in half from the side and butter both sides. On the bottom half, place a generous layer of arugula. Top with a single layer of roasted pepper, then a layer of the zucchini slices and a few onion pieces. Drizzle with some balsamic vinegar. Top with crumbled goat cheese, then place the top of the bun on top. Wrap tightly with plastic wrap (wrap a couple of times to prevent bread from drying out). Place on the shelf in your refrigerator and place a flat plate or other flat object on top. Top the plate with something heavy (cans of tomatoes work well). Allow to press in the fridge for 4-6 hours or overnight.
- Once pressed, remove from fridge, unwrap and trim edges, if desired (not necessary, just look a little prettier). If you like, pop into a panini press or grill press to warm and toast lightly, or microwave for 30 seconds or so to warm.