Ratatouille and Goat Cheese Sandwich

Photo by Sarah Karnasiewicz
Ratatouille and Goat Cheese Sandwich 4.0 15 5 1
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  • Makes 2 sandwiches
  • Hands-On Time
  • Total Time

In this handheld riff on the French classic, a crunchy baguette is filled with creamy goat cheese and pile of veggies that have been cooked until succulent and seasoned with a hint of smoky paprika.


  1. Check 4 tablespoons olive oil
  2. Check 1 small onion, roughly chopped
  3. Check ½ teaspoon kosher salt
  4. Check 3 cloves garlic, minced
  5. Check 2 cups diced eggplant, cut into 1-inch cubes
  6. Check 1 small zucchini, cut into 1-inch cubes (about ½ cup)
  7. Check 2 ripe tomatoes, diced
  8. Check ¼ teaspoon cumin
  9. Check ¼ teaspoon smoked paprika
  10. Check ¼ teaspoon kosher salt
  11. Check ¼ teaspoon freshly ground black pepper
  12. Check 2 6-inch slices, baguette
  13. Check ounces soft goat cheese


  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add onions and ¼ teaspoon salt and saute until onions are translucent, about 5 minutes. Stir in the garlic and cook for 3 minutes. Add the eggplant and 1 tablespoon olive oil and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, tomatoes, cumin, and paprika and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until all the vegetables are tender. Season with salt and pepper. Remove mixture from heat and let cool to room temperature.
  2. Divide the ratatouille mixture in two and pile it by the heaping spoonful into the baguettes. Garnish each one with goat cheese and press down on the top of the baguette to combine.
  3. Wrap sandwiches tightly with plastic film or wax paper or serve immediately.