Sun-Dried Tomato, Arugula & Goat Cheese Toasted Sandwiches

Tangy goat cheese, vibrant sun-dried tomatoes, and fresh arugula come together on buttery, toasted multigrain bread for a flavorful, gourmet twist on the classic grilled cheese.

Recipe Information

Total Time:

Yield:

6 sandwiches

Ingredients

Salted butter, softened

12 slices multigrain sandwich bread, crusts removed

Soft goat cheese, divided; at room temperature

1 (7-ounce) jar julienne-cut sun-dried tomatoes in olive oil

1½ cups lightly packed baby arugula

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Directions

Spread butter on one side of each bread slice.
On a clean cutting board, place bread slices, buttered sides down. Carefully spread each slice with goat cheese. Top half of the bread slices with sun-dried tomatoes. Top remaining half of the bread slices with arugula.
Heat a griddle over medium heat. Cook bread slices, buttered sides down, for 3 to 4 minutes or until bottoms are golden and cheese is slightly melted. Remove from griddle.
Carefully assemble tomato-topped slices with arugula-topped slices to make sandwiches.

Sun-Dried Tomato, Arugula & Goat Cheese Toasted Sandwiches

Recipe Information

Ingredients

Directions

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Sun-Dried Tomato, Arugula & Goat Cheese Toasted Sandwiches

Recipe Information

Ingredients

Directions

More Recipes

Related Categories