Grilled Eggplant Red Pepper Goat Cheese Pumpernickel Sandwich
Indulge in a vibrant medley of smoky, creamy, and tangy flavors with this Grilled Eggplant Red Pepper Goat Cheese Pumpernickel Sandwich. Perfect for a gourmet lunch or casual dinner, this recipe features tender, charred eggplant slices and sweet roasted red peppers layered over a creamy spread of tangy goat cheese. Nestled on toasted pumpernickel bread rubbed with aromatic garlic and finished with peppery arugula and a drizzle of balsamic glaze, this sandwich is a flavor-packed experience. Quick to prepare in just 35 minutes, it’s a vegetarian delight that brings out the best of summer grilling and fresh ingredients. Serve warm or at room temperature for a satisfying bite that’s both hearty and elegant.
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Ingredients
- 1 medium Eggplant
- 2 large Red bell pepper
- 4 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 ounces Goat cheese
- 1 cup Arugula
- 4 slices Pumpernickel bread slices
- 1 large Garlic clove
- 1 tablespoon Balsamic glaze
Directions
Step 1
Slice the eggplant into 1/4-inch-thick rounds. Brush both sides of each slice with 2 tablespoons of olive oil and season with salt and black pepper.
Step 2
Preheat a grill pan or outdoor grill to medium-high heat. Grill the eggplant slices for 3-4 minutes per side, or until tender and slightly charred. Remove from the grill and set aside.
Step 3
Roast the red bell peppers by placing them directly over a gas flame or under the broiler, turning them until the skin is blackened and blistered all over. Place the roasted peppers in a bowl and cover tightly with plastic wrap. Let them sit for 10 minutes, then peel off the skins and remove the seeds. Slice the peppers into wide strips.
Step 4
Toast the pumpernickel bread slices lightly on a grill pan or in a toaster until they are warm and slightly crisp.
Step 5
Rub one side of each toasted bread slice with the cut side of the garlic clove for added flavor.
Step 6
Spread 2 ounces of goat cheese onto one slice of bread for each sandwich.
Step 7
Layer grilled eggplant slices, roasted red pepper strips, and a handful of arugula over the goat cheese layer.
Step 8
Drizzle a small amount of balsamic glaze over the top of the fillings for a touch of sweetness.
Step 9
Top each sandwich with the second slice of bread, pressing gently to hold everything together.
Step 10
Cut each sandwich in half and serve warm or at room temperature.
Nutrition Facts
| Serving size | (1112.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1515.1 |
| Total Fat 96.5g | 0% |
| Saturated Fat 33.8g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 89.1mg | 0% |
| Sodium 2909.3mg | 0% |
| Total Carbohydrate 120.4g | 0% |
| Dietary Fiber 29.7g | 0% |
| Total Sugars 42.3g | |
| Protein 45.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 359.4mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 2220.9mg | 0% |
Source of Calories