Goat cheese has to be one of the priciest ingredients ever – to me, anyway. I used to eat a lot of goat cheese when we lived in Europe, in countries where this type of cheese was produced in large quantities. Since coming to Chicago however, I had to scale down consumption for no other reason than price. I love a good goat cheese-inspired sandwich and miss the old days of indulgence!
With limited market supply and high prices as a result, what is a goat cheese aficionada left to do than to hunt down promotions and to hope for a sale? This is exactly what I have been doing for awhile now. Luckily, I found the tomato & basil goat cheese pictured below on sale at the local grocery store recently and stocked up – and then I went on and made a goat cheese, ham & veggie sandwich for dinner. Ideally, you should use this particular goat cheese variety because the tomato and basil work really well in this sandwich to accentuate the flavors of the veggies and to complement the other types of cheese beautifully. Ultimately however, any goat cheese will do. With its assertive flavor and creamy texture, goat cheese will make your sandwich a winner for sure 🙂
First things first: Place the mushroom caps in a preheated non-stick pan. Cut the butter into two pieces and add it on top of the mushrooms. Season to taste.
Cook the mushrooms for about 5-10 minutes or until soft, turning them twice throughout cooking.
When done, take the mushrooms out of the pan and keep warm in a covered bowl.
I don’t know about you, but here we love buttered portobello mushrooms!
Cut the bread in half and scoop out the middle. Cover the inside of the bread with a layer of goat cheese, making sure to spread the cheese evenly.
Cut the mushroom caps in two and place them on the bread roll halves like in the picture below:
Add the following ingredients, in this order: American cheese (two slices per half roll), tomatoes (two half slices per half roll), garlic and herb Monterey Jack cheese (two slices per half roll).
Special note here: I have only recently become acquainted with garlic and herb Monterey Jack, and I cannot recommend it highly enough. The herbs in this cheese work wonders to elevate the naturally mild cheese profile, enhancing the symphony of flavors in the sandwich as a result.
Add the sliced cucumber on the half roll which is going to make up the bottom of the sandwich. Place the sliced avocado on the other half roll.
Put the Polish ham on top of the cucumber.
Carefully place one half roll on top of the other and press gently to allow the sandwich elements to blend in together.
Cut the sandwich in half and serve.
And voilà, dinner is ready! A quick and easy to make sandwich is all you need after a busy day at the office or at home, taking care of the little one(s) 🙂