Green Goat Grilled Sandwich
Yield: 1 serving


  • Softened butter for bread (may substitute mayonnaise)
  • 2 pieces whole grain bread (may substitute a hearty white bread, ciabatta, or gluten-free variety)
  • 3 tablespoons goat cheese*
  • 1 tablespoon dried cranberries
  • 1 scant tablespoon toasted slivered almonds**
  • 1/2 cup baby spinach or mixed greens
  • White Balsamic Dressing
  • For the dressing:
  • 3 tablespoons (45 grams) white balsamic vinegar
  • 1 tablespoon (20 grams) honey
  • 1/2 tablespoon (7 grams) Dijon mustard
  • 1/4 teaspoon kosher salt and a few turns of the pepper mill
  • 1/3 cup olive oil (74 grams)


  1. Spread a thin layer of butter over one side of each piece of bread. (As an option to the butter, mayo works surprisingly well with no noticeable change in flavor, and it browns the bread nicely.) On the other side of both pieces of bread, spread a somewhat thick layer of goat cheese, about 1 1/2 tablespoons of goat cheese on each piece. Evenly distribute the dried cranberries and toasted almonds on one piece of bread, pressing them into the goat cheese. At this point, you can top with the greens or set them aside. (This is a matter of personal preference, as the heat from cooking will wilt the greens. If you prefer the greens to stay cool and crisp, add them after grilling.)
  2. In a pan preheated over medium-low to medium heat, grill as you would your favorite grilled cheese sandwich, until both sides of the bread are golden brown. Alternatively, you may grill the sandwich in a Panini press for approximately 3 minutes.
  3. Serve the sandwich with a side of White Balsamic Dressing for dipping. If you reserved the greens to add after grilling, you may instead toss the greens in a teaspoon or two of the dressing and then stuff them into the sandwich. (I love this option and tend to overstuff sandwich with the dressed greens. It’s a little messy but so good!)
  4. For the dressing: In a small bowl or jar, mix the vinegar, honey, mustard, salt and pepper. Whisk in the olive oil or place the lid on the jar and shake until the vinaigrette becomes thick and emulsified. The dressing may be made ahead and stored in the refrigerator where it will keep for a week or more.


  • *A spreadable Chevre is a nice option. If you find that your goat cheese is difficult to spread even after sitting at room temperature, which tends to soften it, you may wish to mix the needed amount with just enough milk to make it creamy and spreadable.
  • ** I prefer slivered over sliced almonds for the extra crunch, but either may be used. To toast the almonds (which greatly enhances the flavor of raw, unsalted nuts), heat them in a dry skillet over medium heat, stirring regularly, until fragrant and lightly golden. Or toast the nuts on a rimmed baking sheet in the oven or toaster oven at 350 degrees F for 7 to 10 minutes, stirring after 5 minutes. Watch carefully at the end as they will go from golden brown to burned very quickly.

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