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.
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.