I made these sandwiches a few months ago, at the beginning of summer. I loved them and knew I wanted to post them, but other recipes kept pushing them aside. Some were recipes that used seasonal ingredients (like Blueberry Lemon Bars), some had seasonal associations (S'mores Ice Cream), and some had to be posted right away because of the story that went with them (Black Bean Burgers). And all that time, the photos of these sandwiches sat on my desktop, patiently awaiting their day.
That day has arrived. And here's why procrastination is a good thing: because if I'd posted the recipe right away, I wouldn't be staring lovingly at the photos today and remembering how awesome these sandwiches were. And I wouldn't be drawing up my grocery list and adding ciabatta, arugula and goat cheese. A word to the wise though – don’t wait too long before trying the recipe yourself.
Caramelized Onion, Arugula and Goat Cheese Sandwich
(adapted from Simply Life)
Makes 2 – 3 sandwiches
2 or 3 small ciabatta or sourdough buns
2 – 3 Tbsp olive oil
1 large onion, sliced
4 large button mushrooms, sliced
2 garlic cloves, minced
3 Tbsp sun-dried tomatoes, drained and chopped
1 tsp sugar
2 tsp balsamic vinegar
2 handfuls arugula
2 – 3 ounces goat cheese
Preheat oven to 350 degrees. Heat olive oil in saucepan over medium heat. Add onion and cook about 5 minutes, until browned. Add mushrooms and cook 5 more minutes. Add garlic and sun-dried tomatoes, sprinkle with sugar, and mix together. Stir in balsamic vinegar and cook about 5 additional minutes. Set aside.
Slice buns open down centre. Spread goat cheese on the bottom half, then top with arugula and caramelized onion mixture. Wrap entire sandwich in foil and bake about 8 minutes.