Marshalls Abroad

Formaggio Herbs Life Sandwich Summer Verdura

Herbed Goat Cheese and Grilled Vegetable Sandwiches

I had the very sweet privilege {and a blast!} coming up with recipes and shooting this Summer Beach Picnic Dinner for the gorgeous & inspirational Souvenir Magazine. I’m glad to get to share a little bit of it here with you. Though everything {phew, thankfully!} turned out delicious, these Herbed Goat Cheese & Grilled Veggie Sandwiches stole the show.
Heather Bullard, the Editor-in-Chief, let me run free with my ideas. I based the dinner off of the simple joy of getting outdoors with friends or family during summertime, making the evening special, and enjoying good, natural, whole food together. These sammies are so simple to make; they begin with a myriad of fresh summer veggies and are accompanied by soft, delicious herbed goat cheese and a generous drizzle of extra virgin olive oil on grilled ciabatta. They can also be wrapped in paper and twine to be taken to the beach, a park, hiking, or wherever you go.

My dear friend Ash helped me get everything from my house, in our cars and down
the steep path to this glorious spot on the beach, as I was around 7
months pregnant at the time and couldn’t lift much. She even carried my
coffee table on her back, down our three flights of stairs, down to the beach and all back up again ! Talk about a true friend. (;  I am so thankful for her gracious help, and also had so much fun with her, setting everything up, having her company and our own little beach picnic afterwards… and sending her home with a ton of food! 
All of the recipes and the rest of the shoot can be found in the beautiful Summer Issue of Souvenir Magazine.

Herbed Goat Cheese and Grilled Vegetable Sandwiches
{serves 4-6}

2 loaves {or 1 large loaf} ciabatta, sliced vertically in half
6 oz. goat cheese
2 eggplants, thinly sliced, length-wise
2 zucchini, thinly sliced, length-wise
2 red bell peppers, thinly sliced
2 1/2 TBS chopped fresh thyme
2 1/2 TBS minced garlic
2 1/2 TBS chopped rosemary
2 TBS high quality EVOO + more for drizzling
1/2 TBS fine sea salt
fine sea salt & freshly crushed pepper for taste

Brush the sliced vegetables with EVOO and sprinkle fine sea salt and crushed pepper on top. Place the vegetable slices directly on a heated grill. Cook on each side for 3-5 minutes, or until slightly browned with grill marks. Generously drizzle EVOO over the ciabatta slices and place directly on the grill until the top becomes slightly crunchy and grill marks form. Set the vegetables and bread aside.

Let the goat cheese sit until it reaches room temperature. In a medium bowl, combine the goat cheese, thyme, garlic, rosemary, EVOO and sea salt. Mix until the spread is creamy and well-combined. Taste; add more salt as needed.

Spread the goat cheese mixture evenly over both sides of the ciabatta. Next, layer one side of the bread with eggplant, zucchini and bell pepper slices. Cut the sandwiches into thirds or fourths, depending on how big you would like them. Wrap each sandwich in paper and tie with baker’s twine. 


Comments

  2. Caroline says

    A few things – #1) wow. just wow. this whole spread, the sandwiches, that peachy drink, the setup – everything just looks AMAZING – you have such talent! #2) was looking at your "profile pic" on the right sidebar of the blog, and was struck by how much Cameron resembles Channing Tatum in the picture! You guys look like you're on the cover of a Nicholas Sparks novel! And #3) do you mind letting me know the cursive-ish/script font you used to write "Menu" in the fourth photo? I'm obsessed with it!

    • Marshall says

      Hahah Cam will laugh at that and probably ask who that is! The font is called Bombshell and you can get it on Etsy or fonts.com (: I really like it too! And thank you so much, Caroline.

  3. Tim and Lanna Britt says

    you are so fancy!! and you had me at goat cheese.
    wish I could just pop over to rub your belly and sip some sparkling sangria with you!!!!!!!!!!!!!!!!
    praying for you and bebe!
    love,
    lanneybear
    ps. I gotta pocket gotta pocket full of sunshine!

    • Marshall says

      One day soon we'll be reunited and drinking sparkling sangria together!! so excited for that day. Love you and thank you for the prayers!!

  12. Rachel says

    Amanda you've done it again! You make my mouth water every time you post a recipe and your gorgeous photos. When is your cookbook coming out {okay just kidding but really you should}!

  17. Allison says

    Congratulations on the magazine feature! Your photography is always so stunning and your recipes mouthwatering. I actually made a similar sandwich for the first time this summer, the combination of vegetables and goat cheese on a crusty bread… so good! I used squash and zucchini from our garden, I'll have to try adding in eggplant next time, too!

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