This recipe appears in:Cook the Book: 'Cooking Light The Complete Quick Cook'
As always with our Cook the Book feature, we have five (5) copies of Cooking Light The Complete Quick Cook to give away this week.
These Grilled Goat Cheese Sandwiches with Fig and Honey from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough might just revolutionize your morning breakfast routine. Spreading cinnamon raisin bread with honey and lemon zest-spiked goat cheese, fig jam, and little shreds of basil, all toasted together until good and gooey brings to mind a plate of stuffed French toast minus nearly all of the effort.
Why you should make this: The breakfast sandwiches come together in a matter of minutes and toast up even quicker, but if you're looking to save even more time (and really, who isn't?) think about assembling a few of these bad boys and sticking them in the fridge until it's time to toast 'em up for future breakfasts.
- 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 other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is lightly toasted (leave pan on sandwiches while they cook). Repeat with remaining sandwiches. Sprinkle evenly with sugar.