Cook the Blog: Cluster’s and Hops Grilled Goat Cheese Sandwich

This is it. The main event. After weeks of anticipation I am posting the full recipe to Cluster’s and Hops “Grilled Goat Cheese Sandwich”. I should say upfront – this is not an official recipe. I am not some special person who knows the chef or anything. I just really liked the sandwich when I ate it and decided to do a bit of food hacking. I won’t say this recipe is exact – but it is pretty close.

Here is how Cluster’s and Hops describes the sandwich on their menu:
GRILLED GOAT CHEESE SANDWICH roasted eggplant, carmelized onion, goat cheese, fig jam, lavender & white truffle oil on grilled rosemary olive bread

Now, let’s get started.

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Ingredients:

Eggplant
Carmelized Onions (See my technique here)
Fig Compote (See my recipe here)
Goat Cheese
Dried Lavender
White Truffle Oil
Olive Oil
Butter
Rosemary
Bread (Best would be rosemary olive bread, I used regular Italian bread)

Note: You might notice I didn’t give an amount for any of the ingredients. That’s because it’s a sandwich. Tailor the amounts to what you like and how much fits on the sandwich. The amount also depends on the amount of sandwiches you want to make.

Cooking Process

Start by roasting the eggplant. Preheat the oven to 400 degrees. Slice the eggplant into ¼ inch think circles and place them on an oven safe sheet. Place a liberal amount of olive oil over the eggplant. Sprinkle with salt and pepper. Place the eggplant in the oven for about 20 minutes. It is important to watch the eggplant. Depending on the size of each slice can drastically change the cooking time. You want the eggplant to take on a deep color – but not dark.

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With the eggplant finished and slightly cooled, we can begin to assemble the sandwich. Spread the goat cheese on both pieces of bread (I like a lot of cheese). Add the fig compote to one side of the bread and the caramelized onions to the other side. Add 2 – 4 slices of eggplant to one side of the bread. Add a few shakes of the dried lavender to the eggplant. Finish by adding a little white truffle oil to the eggplant. Use the truffle oil sparingly. It is very strong. I suggest ¼ tsp or less.

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Which the sandwich assembled, it’s time to grill the sandwich. Add equal parts olive oil and butter to a sauté pan. You just want enough to lightly coat the bread. Add ¼ tsp rosemary to the butter/olive oil (if you use rosemary olive bread – skip this step). Heat the butter/olive oil on medium heat. When hot enough to grill, add the sandwich to the pan. Cook until the bread is a light to medium brown – about 3 to 5 minutes. Flip and cook the other side. Add more butter/olive oil if needed.

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Enjoy your homemade Cluster’s and Hops Sandwich.