Funky Goat Recipe
Salami, arugula, tomato, red onion, balsamic glaze, house pesto marinated goat cheese, toasted marble rye
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Ingredients
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Sandwich
House pesto marinated goat cheese
Toasting / assembly
Method
House pesto marinated goat cheese
- 1
Make pesto
In a small food processor or blender combine basil leaves, parsley, toasted pine nuts, grated Parmesan, garlic clove, lemon juice, salt, and pepper. Pulse while streaming in 2 tablespoons of olive oil until a chunky, spreadable pesto forms. Scrape down sides as needed.
- 2
Marinate goat cheese
Place the 4 oz of goat cheese in a small bowl. Add the pesto and remaining 1 tablespoon olive oil to the bowl and gently fold (or press) the pesto into the goat cheese until evenly coated but still slightly rustic in texture. Cover and refrigerate at least 20 minutes to let flavors meld (can be made up to 6 hours ahead).
Sandwich assembly
- 3
- 4
- 5
Assemble sandwich
Spread half of the marinated goat cheese mixture evenly over one slice of toasted marble rye. Layer the salami slices on top of the goat cheese. Arrange tomato slices over the salami, then place the red onion rings. Pile the arugula on top. Drizzle 2 tablespoons of balsamic glaze across the arugula and vegetables. Spread remaining marinated goat cheese on the other slice of toast and place it on top, goat cheese side down.
- 6
Finish and serve
Press sandwich gently and cut in half on the diagonal. Serve immediately while bread is warm and goat cheese is slightly softened. If desired, add extra balsamic glaze to taste.