Description

These Roasted Tomato and Goat Cheese Sandwiches feature sweet, oven-roasted tomatoes brushed with garlic and olive oil, combined with tangy goat cheese and crispy Parmesan crisps on grilled crusty bread. Finished with a luscious balsamic reduction and fresh herbs, they make a deliciously flavorful and elegant vegetarian sandwich perfect for a light lunch or snack.

Ingredients

Scale

Tomatoes and Roasting Mixture

3 tomatoes, sliced about 1/4 inch thick
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
2 pinches sugar

Balsamic Reduction

6 tablespoons balsamic vinegar

Bread and Grilling

6 small slices crusty bread (ciabatta recommended)
3 tablespoons melted butter

Cheese and Toppings

1/4 cup Parmesan cheese
2 ounces goat cheese
2 tablespoons chopped fresh herbs (parsley recommended)

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Instructions

Roast the tomatoes: Preheat your oven to 450°F (232°C). Line a baking sheet with aluminum foil and spray with nonstick spray. Lay out the tomato slices evenly on the sheet. In a small bowl, whisk together olive oil, minced garlic, salt, pepper, and sugar, then brush this mixture evenly over the tomatoes. Roast in the oven for 20–25 minutes until the tomatoes shrink slightly and become tender.
Make the balsamic reduction: Pour 6 tablespoons of balsamic vinegar into a small saucepan and set over medium heat. Bring to a boil, stirring frequently, then reduce the heat and continue stirring until the vinegar reduces by half and thickens to a syrupy consistency. Remove from heat and set aside.
Grill the bread slices: Heat a skillet over medium-high heat. Brush melted butter on both sides of each bread slice using a pastry brush. Place the slices in the skillet and grill until the bottoms are nicely browned, then flip and grill the other side until golden brown as well. Remove the grilled bread slices to a plate.
Prepare Parmesan crisps: Lower the heat to medium-low. Sprinkle Parmesan cheese in a thin layer over the hot skillet. Let it cook undisturbed until the cheese turns crispy and just begins to brown. Remove from skillet and break into pieces to form Parmesan crisps.
Assemble the sandwiches: On each slice of grilled bread, spread a generous layer of goat cheese. Layer 2–3 slices of the roasted tomatoes on top, then sprinkle with the chopped fresh herbs. Drizzle the balsamic reduction over the tomatoes and finish by topping with Parmesan crisps. Serve immediately and enjoy.

Notes

You can use softened butter instead of melted for easier spreading on the bread before grilling.
Use fresh herbs of your choice; parsley complements the flavors well, but basil or thyme would also be delicious.
For vegan options, substitute goat cheese and Parmesan with plant-based alternatives.
The balsamic reduction can be made ahead and stored in the refrigerator for up to a week.
Adjust the seasoning on the roasted tomatoes to taste; add a little more sugar if tomatoes are very acidic.