Roasted Veggie and Goat Milk Feta Cheese Sandwich

Roasted Veggie and Goat Milk Feta Cheese Sandwich

 

 

I realized that I had some cherry tomatoes, green bell peppers and a goat milk feta cheese in my fridge that needed to be used up.  So I thought of roasting together the veggies and the feta cheese to make some sandwiches.  I liked the roasted flavor of the vegies paired with the bold feta.  The concept is so simple, yet it is impossible to resist. All you have to do is to toss the vegetables and the crumbled feta with olive oil, balsamic vinegar, dried basil and chili powder and bake for about 15-20 minutes until the veggies are half cooked and the feta cheese considerably melts.  Warm your French Baguette slices and fill them with the warm veggie-feta filling.  For a more ooey- gooey sandwich, add some grated Swiss cheese on top and broil just to melt the cheese.  Just as simple as that!  Serve it for breakfast, brunch or even a light afternoon snack! Use a good goat milk feta cheese. It is the key to success!!

 

Ingredients:

250 g. / 9 oz. Goat milk feta cheese

2 cups cherry tomatoes, cut in half

1 large green bell pepper/2 small ones, cut into strips

1 large onion, cut into thin slices

3 tablespoon olive oil, for the filling

3 tablespoons olive oil, to drizzle over the bread slices

2 tablespoons of a reduction of balsamic vinegar (check the note below)

A dash of freshly grated black pepper

A dash of chili powder, optional

1/2 teaspoon dried bail

150 g. /5 oz. Swiss cheese (Emmantal cheese)

2 medium sized French baguette or Italian bread

 

 

Directions:

Preheat the oven to 200°C /400°F.  Place a rack in the center of the oven.

Lightly spray a baking sheet with olive oil cooking spray.  Arrange the vegetables (onion, cherry tomatoes and green bell pepper) and crumbled feta on the baking sheet. Add the olive oil, balsamic vinegar, black pepper, dried basil and chili powder. Mix well to integrate.

Bake for about 15-20 minutes.  Set aside

Meanwhile, slice each French baguette in half lengthwise and then in half again crosswise making 8 slices.

Place the bread slices on a baking sheet, drizzle olive oil over the bread and warm for 2 minutes in the oven.

Equally arrange the roasted veggie-feta filling on the bread slices and top each with some grated Swiss cheese.

Broil the sandwiches just to melt the cheese and garnish with some fresh basil leaves (optional). Serve warm.  Enjoy!

 

 

 

Note: I always keep a bottle of a reduction of balsamic vinegar in my fridge.  It enhances the flavor of lots of dishes.  Reducing the balsamic vinegar will alter the tangy flavor into a sweet one. The technique is so simple. Just empty a bottle of balsamic vinegar in a saucepan and bring to a boil, lower the heat to medium until it has the consistency of a thin maple syrup (until the syrup is reduced to half). Set aside to cool down, use it as desired and store the rest covered in the fridge for a later use.

 

 

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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .