Grilled Goat Cheese Sandwiches
with Fig and Honey

Yield: 4 servings (serving size: 1 sandwich)
Source: Cooking Light, JUNE 2004
CL Comments: These are equally good for breakfast or dinner. Mixing honey with the goat cheese makes it easier to spread over the cinnamon-raisin bread.
Comments from an AL Kitchen: I really liked this. I served it for breakfast and it was a rich, sweet, creamy treat. The goat cheese blended with honey and lemon rind was every bit as good as the filling of a cream cheese danish. Better even! I cooked in a skillet with a cast iron pan on top as directed. I think they would work equally as well on the Foreman grill.


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


  1. 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.
  2. 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).
  3. Repeat with remaining sandwiches. Sprinkle with sugar.


Healthy Units: 5 per serving
CALORIES 243 (31% from fat); FAT 8.5g (satfat 4.8g, monofat 2.7g, polyfat 0.5g); PROTEIN 9.8g; CARBOHYDRATE 33.1g; FIBER 2.5g; CHOLESTEROL 13mg; IRON 2.2mg; SODIUM 326mg; CALCIUM 78mg;

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