Mt Tam Grilled Veggie Sandwich

After a weekend of leisurely BBQing and socializing, this sandwich is the perfect weekday meal using your delicious grilled leftovers. We followed the original recipe from one of our favorite online recipe developers, Half Baked Harvest. Here it is, adapted with our delicious Mt Tam triple cream.

Makes 4-6 sandwiches*

1 loaf Ciabatta bread, halved lengthwise
2 zucchini, sliced lengthwise
2 bell peppers, quartered
6 ounces creamy goat cheese (we used Cypress Grove's Ms. Natural)
7 ounces Mt Tam, Pierce Point, or Devil's Gulch
2 Tbs balsamic vinegar
1 Tbs fresh herbs (thyme, oregano, chives)
2 cloves garlic, minced
3 Tbs olive oil
1 pinch crushed red pepper flakes, salt, and pepper
1 cup arugula or microgreens
1/2 cup pesto or sun-dried tomato pesto

Grilling Directions: Toss peppers and zucchini in a bowl with olive oil, vinegar, herbs, crushed red pepper flakes, salt and pepper, and cook on high heat until both sides have char marks but are not too soft. Spread pesto on each half of the bread and grill, cut side down for ~5 minutes. 
Sandwich Directions: Layer goat cheese, Mt Tam, grilled vegetables, and arugula between the two halves of the grilled Ciabatta. Press lightly down and cut and serve immediately, or cut and wrap for work/school the next day. Enjoy!