Pressed Roasted Vegetable Sandwich with Goat Cheese, Balsamic and Arugula
Be sure to get your vegetables as dry as possible before placing on sandwich, to prevent a soggy sandwich and filling "slippage". This is a great sandwich to enjoy for dinner, with a bowl of soup, or make ahead from a great weekend lunchbox sandwich. You can warm in a panini or grill press, or in the microwave.
1ciabatta demi baguette or 3 ciabatta buns
1small log of goat cheese113g
2sweet bell peppers1 red, 1 orange or yellow
2zucchinisliced into rounds (fairly thin, but not paper thin or they will burn)
1/2a red onioncut into slices
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.