- Toast ciabattas until crispy in a toaster or toaster oven. Spread goat cheese on bottom half of each ciabatta.
- Top with tomato slices and season with salt and pepper to taste. Garnish with a lettuce leaf and then add radish and cucumber slices.
- Spread remaining ciabatta halves with mustard and close sandwiches.
This country-style garden vegetable sandwich is a celebration of simplicity and freshness. Each bite strikes a perfect balance between crunchy grilled olive ciabattas and creamy goat cheese. Juicy tomatoes, crunchy radishes and thin slices of cucumber add an irresistible freshness, while the frisée lettuce provides a light and airy texture. The subtle spice of Dijon mustard enhances the flavours of the vegetables, creating a harmony of tastes that are at once rustic and refined. This sandwich pays homage to summer gardens. It’s a deliciously satisfying meal, perfect for a picnic in the park or a quick lunch packed with flavour.
CHEF’S SECRET
Add some fresh fine herbs, such as basil or chives, for more aromatic flavour.
- For a richer texture, add a few slices of ripe avocado or a drizzle of extra-virgin olive oil to the goat cheese.
- Experiment with seasonal vegetables, such as slices of grilled eggplant or roasted red peppers for an autumn twist.
- Add a thin layer of pesto on one half of the ciabatta for a doubly decadent sandwich.
- If you like spice, add a pinch of crushed red pepper flakes for a bit of heat.
- Add sunflower or pumpkin seeds on the goat cheese for some extra crunch.
- Serve with a small arugula salad dressed with balsamic vinegar for a complete meal.
- Cut the sandwich diagonally and stack the two halves on top of each other for an elegant presentation.