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Enjoy the flavors of herbs, grilled vegetables and goat cheese (chèvre) in this gourmet sandwich. Feel free to substitute other seasonal vegetables for the ones listed.
4 ounces goat cheese, chèvre, softened
2 tablespoons milk
2 tablespoons McCormick Gourmet™ Basil, Mediterranean
2 teaspoons McCormick Gourmet™ Rosemary, Crushed
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1 teaspoon McCormick Gourmet™ Thyme
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 baby eggplant, cut lengthwise in 1/4-inch thick slices
2 medium portobello mushrooms, cut in 1/2-inch thick slices
1 medium fennel bulb, trimmed and cut lengthwise in 1/4-inch thick slices
1 chayote, cut in 1/4-inch thick slices
1 red bell pepper, cut in 2-inch strips
1 small red onion, cut into 1/2-inch thick rounds
1/3 cup olive oil
Freshly ground McCormick Gourmet™ Black Peppercorns, Whole Tellicherry
1 loaf Ciabatta bread, split in half horizontally
1 cup arugula leaves, rinsed and drained
Mix goat cheese, milk, basil, rosemary, garlic powder, thyme and 1/2 teaspoon of the sea salt in medium bowl until well blended. Set aside. Lightly brush vegetables with oil. Season with remaining 1/2 teaspoon sea salt and pepper.
Grill over medium-high heat 5 to 10 minutes or until vegetables are tender, turning once. Remove vegetables from grill and keep warm. Grill bread halves 30 seconds per side or until lightly toasted.
Spread goat cheese mixture evenly over each bread half. Layer 1/2 of the arugula, grilled vegetables and remaining arugula on 1 bread half. Top with second bread half. Cut sandwich into 1 1/2-inch wide sections to serve.
Test Kitchen Tip: Skewer the onion rounds with wooden toothpicks to secure them while turning on the grill. Remove toothpicks after cooking.
(Amount per serving)