Toasted Goat Recipe

Caramelize onions (optional)

Heat a medium skillet over medium-low heat. Add 1 tbsp olive oil and 1/2 tbsp butter. When the butter melts, add the thinly sliced onion and a pinch of salt. Cook gently, stirring occasionally, until soft and beginning to brown, about 12–15 minutes. Sprinkle 1/2 tsp brown sugar over the onions and stir; cook 2–3 more minutes. Stir in 1/2 tsp balsamic vinegar, cook another minute, then remove from heat and set aside. Use immediately or keep warm.

Preheat and prepare bread

Preheat a skillet, griddle, or panini press over medium heat. Butter the outer cut faces of the ciabatta roll halves with the softened unsalted butter (about 1 tbsp total). This will create a golden, toasted exterior.

Mix goat cheese

In a small bowl, stir the 4 oz room-temperature goat cheese with 2 tbs honey and the chopped thyme (1 tsp) until smooth and spreadable. Taste and adjust honey or thyme as desired.

Assemble sandwich

On the unbuttered interior of the bottom half, spread about half the goat-cheese mixture (approx. 2 oz worth). If using caramelized onions, layer 2–3 tbsp on top of the cheese. Arrange thin pear slices (if using) over the cheese/onions. Top with the arugula (about 1 cup), drizzle the arugula lightly with 1 tsp olive oil, and season with 1/4 tsp freshly ground black pepper and 1/4 tsp flaky sea salt. Spread the remaining goat-cheese mixture on the interior of the top half and place it on the sandwich.

Toast

Place the sandwich on the preheated skillet or griddle, buttered side down, then press gently with a spatula or close the panini press. Cook 3–4 minutes, then flip and cook another 2–3 minutes, or until the bread is deeply golden and crisp and the cheese is warm. If using a panini press, cook until grill marks form and the sandwich is heated through, 3–5 minutes.

Finish

Transfer the toasted sandwich to a cutting board. Drizzle a little extra honey over the exposed goat cheese if desired and sprinkle a few extra thyme leaves. Slice in half and serve immediately.