Fried Goat's Cheese Sandwich
Crispy goat's cheese smothered in a rich marinara sauce, all wedged in a warm toasty baguette!
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Servings (click & slide): 4 sandwiches
Calories per serving: 640kcal
Cost per serving: £2.50 / $3
Equipment
- Large Frying Pan & Wooden Spoon
- 3 Large Shallow Bowls (for dredging goat's cheese)
- Spatula/Turner (for frying goat's cheese)
- Sharp Knife & Chopping Board
- Wire Rack & Paper Towels
Ingredients
Marinara Sauce
- 2 cups / 500ml Tomato Passata (pureed/strained tomatoes in US)
- 1 small White Onion, finely diced
- 2 cloves of Garlic, finely diced
- 2 tbsp finely diced Fresh Basil, plus more to serve
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Dried Oregano
- 1/4 tsp Chilli Flakes, or to spice preference
- Sugar, Salt & Pepper, to taste
Fried Goat's Cheese Sandwiches
- 4 small Baguettes/Artisan Style Rolls, warmed in the oven & sliced through the centre
- 2x 5oz/150g logs of Goat's Cheese (see notes)
- 3/4 cup / 45g Panko Breadcrumbs, (see notes)
- 1/4 cup / 40g Flour
- 1 large Egg, beaten
- 1/2 cup / 120ml Olive Oil, or as needed to fry (see notes)
- Salt & Pepper, as needed
Instructions
- In a large pan over medium heat add 1 tbsp extra virgin olive oil and the diced onion. Fry until soft and very lightly brown, then add in garlic and fry for another couple of mins. Add in chilli flakes and fry for a min then pour in passata. Add in basil & oregano and a pinch of sugar, salt and pepper (can adjust seasoning later).
- Simmer on low for around 25mins, or until nice and thick. Taste test and adjust with sugar, salt and pepper as needed. You can either pour this out and clean out the pan for frying goats cheese or leave it there and use a separate pan.
- Meanwhile, slice each log of goat's cheese into 6 wedges (around 1/2" thick). Line up 3 bowls: first with flour and a pinch of salt and pepper, 2nd with a beaten egg, and 3rd with breadcrumbs and a pinch of salt and pepper. One by one coat the wedges in the flour, then into the egg and finish in the breadcrumbs.
- Heat up enough oil to comfortably cover the base of your frying pan over medium high heat (around 1/2cup/120ml in a 10" pan works great). Once sizzling (drop in a breadcrumb to check), add in the goat's cheese and fry both sides for a few mins or until golden. Rest on a wire rack with paper towels underneath. The goat's cheese will begins seeping out fairly quickly when they're done so just be vigilant. If the batter starts browning too quickly before the cheese has softened/melted just lower the heat slightly. Work in batches if you need to.
- Add 3 wedges per sandwich and top with a few spoonfuls of marinara sauce. Sprinkle with fresh basil then fold over and serve up!
Quick Demo
Notes
a) Goat's Cheese - You're preferably looking for a ripened goats cheese, one with a rind. This helps keep the goat's cheese from melting into oblivion. I use Chavroux La Buche Goats Cheese which you can find in most supermarkets in the UK.
b) Panko Breadcrumbs - These are great because they're big and airy, meaning the goat's cheese goes nice and crispy. Regular dried breadcrumbs will work just as well though if that's what you have.
c) Oil - Typically I'd use veg oil because it's less likely to smoke. But it's only a light shallow frying so olive oil works just fine (and also has more flavour).
d) Bread - For reference, the rolls I used were around 75g/2.6oz in weight EACH, and around 4-5" long (perfect size for 3 wedges per roll). For this recipe I used Paul Hollywood's part baked rustic rolls (found them in Sainsbury's).
e) Calories - Assuming 1/2 tsp oil is soaked up per goat's cheese wedge:
Your Private Notes:
Nutrition:
Nutrition Facts
Fried Goat's Cheese Sandwich
Amount Per Serving
Calories 640
Calories from Fat 269
% Daily Value*
Fat 29.91g46%
Saturated Fat 13.312g83%
Trans Fat 0.013g
Polyunsaturated Fat 2.706g
Monounsaturated Fat 11.886g
Cholesterol 81mg27%
Sodium 932mg41%
Potassium 741mg21%
Carbohydrates 66.55g22%
Fiber 5.1g21%
Sugar 11.03g12%
Protein 28.24g56%
Vitamin A 1553IU31%
Vitamin C 15.3mg19%
Calcium 206mg21%
Iron 7.91mg44%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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