Simple Recipes for Every Day
Roasted Rhubarb and Chevre Grilled Cheese
- Serves: 4
- Prep Time: 15 min
- Cook Time: 1 hr
Ingredients
- 5 stalks rhubarb, trimmed, cut into 4-inch pieces
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- 1 pound spring onions, chopped
- 8 slices rustic bread ciabatta or French
- 6 tablespoons (¾ stick) salted butter, softened
- 8 ounces goat cheese, crumbled
- 2 tablespoons honey, plus more for serving
Ingredients
- 5 stalks rhubarb, trimmed, cut into 4-inch pieces
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- 1 pound spring onions, chopped
- 8 slices rustic bread ciabatta or French
- 6 tablespoons (¾ stick) salted butter, softened
- 8 ounces goat cheese, crumbled
- 2 tablespoons honey, plus more for serving
Method
Preheat the oven to 350°F with a rack in the center position.
On a large rimmed baking sheet, toss the rhubarb with 1 tablespoon of olive oil and the salt. Spread out in a single layer and roast until softened, about 20-30 minutes depending on the thickness of the rhubarb stalk.
Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Add the spring onions and cook, stirring occasionally, until the onions release their moisture and begin to caramelize, about 30-40 minutes.
Assemble the sandwiches. Spread 1 side of each slice of bread with butter. Place 4 of the slices, butter side down on a cutting board. Top each piece of bread with 2 ounces goat cheese, a few pieces of the rhubarb, and 2-3 tablespoons of the caramelized onions. Drizzle each sandwich with ½ tablespoon of honey. Top with remaining bread slides, butter side up.
Place 2 sandwiches in a large skillet over medium-low heat. Cook until the cheese is melted and they are golden brown, about 4-5 minutes each side. Transfer the sandwiches to a cutting board. Repeat with the remaining 2 sandwiches.
Cut the sandwiches in half and serve warm, with additional honey, if desired.