I finally found a job! A last-minute interview last week led to my employment in my favorite bakery-café in town. (Remember that incredible French toast with banana syrup? It looks like I’ll be indulging more often!)

Job transition arrangements and a fairly last-minute trip to Chicago have left me a bit scattered, and while I was in the mood to spend my whole evening in the kitchen working on something complex and liberally spiced (I can’t get enough spicy food lately; must remedy that craving soon), I absolutely could not justify taking the time when my suitcases are still packed, two days after my return! I decided to opt for something light and simple to prepare.

While I’ve been known to complain about my general distaste for sandwiches as a format, I’ve recently been proven wrong enough times to decide that my taste has obviously changed. In fact, if we really want to trace the roots of my newfound love - actually, let’s not go too far and just say appreciation - for sandwiches, I suppose it would be the delightful marriage of the flavors of goat cheese and honey in a hot panini that first sparked my interest in sandwiches. This sandwich is nothing like those I enjoyed so much in France, but it’s a little homage, and makes for a fast but not unsophisticated lunch or weeknight meal. 

Toasted Goat Cheese and Honey Sandwich

• 1 whole grain, seedy and crusty baguette (I used sesame and sunflower seed)
• 4 ounces soft goat cheese
• 2 tablespoons honey
• 2 cups fresh baby spinach

For the vinaigrette:

• Juice of 1/2 lemon
• 2 teaspoons extra virgin olive oil
• salt and pepper

1. To prepare a light lemon vinaigrette to dress the spinach, whisk together lemon juice, olive oil, and salt and pepper. Toss the greens in the dressing and set aside.

2. Cut the baguette into quarters, and slice each quarter lengthwise. Place cut side down on a cookie sheet or baking dish and broil for about 2 minutes or until crust is very crispy; broil another 2 minutes cut side up until golden around the edges. Remove from heat and transfer to plates.

3. On one half of each sandwich, spread 1 ounce of the goat cheese and drizzle with 1/2 tablespoon of honey. On the other half, pile about 1/2 cup of the dressed greens. Sprinkle with a bit of coarse sea salt and serve open-faced (because it’s prettier, why else?). Makes 4 sandwiches.