I followed the recipe exactly the first time and it was delicious. The second time, I wanted a little more protein and less fat so I dipped the bread in whipped egg whites and precooked. I skipped the honey because I didn't really notice it the first time and used 1/2 ounce of goat cheese per sandwich instead of 1 ounce. Still really delicious!
Grilled Goat Cheese Sandwiches with Fig and Honey
These Grilled Goat Cheese Sandwiches with Fig and Honey are equally good for breakfast or dinner. Mixing honey with the goat cheese makes it easier to spread over the cinnamon-raisin bread.
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- Calories: 243
- Calories from fat: 31%
- Fat: 8.5g
- Saturated fat: 4.8g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.5g
- Protein: 9.8g
- Carbohydrate: 33.1g
- Fiber: 2.5g
- Cholesterol: 13mg
- Iron: 2.2mg
- Sodium: 326mg
- Calcium: 78mg
- 2 teaspoons honey
- 1/4 teaspoon grated lemon rind
- 1 (4-ounce) package goat cheese
- 8 (1-ounce) slices cinnamon-raisin bread
- 2 tablespoons fig preserves
- 2 teaspoons thinly sliced fresh basil
- Cooking spray
- 1 teaspoon powdered sugar
- Combine first 3 ingredients, stirring until well blended. Spread 1 tablespoon goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoon basil. Top with remaining bread slices. Lightly coat outside of bread with cooking spray.
- Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches. Sprinkle with sugar.
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