![](https://thebusinesswomanskitchen.de/wp-content/uploads/2020/03/IMG_9959.jpeg)
Here we go again. Another sandwich post.
Today we create a classic sandwich w/ baked vegetables!
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2020/03/IMG_9984.jpeg)
Today there is no additional frying or so required – we rely on fresh bread & add-ons at room temperature. In my fridge some leftovers of baked vegetables chilled – so now they will end up in the sandwich. I worked with baked fennel, but you may also rely on any other baked delicacy like pepper or courgette or aubergine …
(My better half isn’t so fond of fennel so I made her sandwich w/ baked courgette. You may easily prepare 2 sandwiches parallel.)
Did I mention some thoughts about the bread so far?
A good sandwich lives on its bread. There is the glorious melting of the ingredients, but w/o bread as basis … In general you may work w/ any bread available. (Especially in Germany there are hundreds of different types of bread easily within reach.)
On the one side the bread shouldn’t soak up all the liquid – there is always some liquid! – & get mushy meaning that the sandwich goes messy. Otherwise the bread should be more soft than … crunchy … i. e. you should be able to eat it properly.
Concerning the flavour you should use what seems appropriate to the filling. Don’t combine pumpernickel w/ oily baked vegetables or wholegrain bread w/ more grains … I think you get it.
So – what do we need?
It’s only:
- French wheat bread: 2 large slices
- some home-made cream from Greek yoghurt & sweet French mustard
- fresh chopped arugula
- baked vegetables i. e. fennel
- goat’s cheese (not the creamy one, but a roll …).
We start w/ assembling all the team players:
- Mix the Greek yoghurt & the sweet French mustard; add some salt & pepper to taste.
- Chop the arugula.
- Get the baked fennel – or whatever – out of the fridge & heat it up – only softly; room temperature or slightly warm is fine.
- Cut the goat’s cheese into slices.
We start w/ toasting the bread in a toaster & spread part of the cream on one of the slices of toasted bread – generously.
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2020/03/IMG_9968.jpeg)
We add chopped arugula – generously.
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2024/01/IMG_9972.jpeg)
We add warm vegetables i. e. baked fennel.
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2020/03/IMG_9974.jpeg)
We add the goat’s cheese.
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2020/03/IMG_9977.jpeg)
Then we spread the rest of the cream on the 2nd slice of toasted bread, fold the slices up & press gently for better mingling of the ingredients.
Serve at once!
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2020/03/IMG_9997.jpeg)
Enjoy!
- 2 slices wheat bread i. e. French bread (toasted)
- 1 tbsp Greek yoghurt (10%)
- 1 tbsp sweet French mustard
- salt & pepper to taste
- 1 handful arugula (chopped)
- 1/4 fennel bulb (baked & sliced)
- 3 – 4 slices goat's cheese (about 40 g)
- Mix the cream & set aside.
- Chop the arugula.
- Warm the baked fennel.
- Cut the goat's cheese.
- Toast the slices of bread.
- Spread the cream on a slice & add the arugula.
- Distribute the warm fennel & cover w/ slices of goat's cheese.
- Spread the cream on the other Slice of bread & set on top. Squeeze slightly.
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2020/03/IMG_0002.jpeg)