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Rating: 4.5 stars
30 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 4
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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.

David Bonom
Recipe by Cooking Light June 2004

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

243 calories; calories from fat 31%; fat 8.5g; saturated fat 4.8g; mono fat 2.7g; poly fat 0.5g; protein 9.8g; carbohydrates 33.1g; fiber 2.5g; cholesterol 13mg; iron 2.2mg; sodium 326mg; calcium 78mg.
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