I’ve served this sandwich to meat eaters and vegetarians alike and haven’t had anyone complain that they were missing out on traditional lunchmeat. The creamy flavor of the goat cheese along with the tartness of the balsamic vinegar makes a sub sandwich seem nothing less than gourmet. You can use raw vegetables if you’d like, but cooking them down brings out their natural sweetness and makes this sandwich easier to eat. Going the raw route requires less prep however and makes for a crunchier sandwich so it’s your choice
Did you know: A lot of cheeses are made of goats milk, but when you see just a simple “goat cheese” in a recipe, it’s referring to a soft white cheese that is creamy in consistency with a slight tang in flavor. If you haven’t had this, give it a try, it goes well with tomato based dishes as well as a spread on sandwiches such as this one.
Ingredients:
2 whole-wheat sub buns
1/2 red bell pepper sliced
1/2 red onion sliced
1/2 small eggplant, sliced
1 small zucchini, thinly sliced
2 garlic cloves, minced
1 tsp olive oil
2 tsp balsamic vinegar
2 oz goat cheese, softened and spreadable
Slivered basil for garnish
Directions:
In a medium skillet, heat your oil and add garlic. Cook for about 30 seconds, add onion, cook 1 more minute. Add rest of veggies and cook until soft and almost caramelized, add balsamic vinegar. Spread your goat cheese on your sub buns and pile with the veggies. Garnish with slivered basil. Excellent paired with a mixed green salad.
(makes 2 servings)
