Stacked Tomato & Chevre SandwichPublished on September 7, 2021

Photo by: Mark Holleron

The layering of textures with raw and cooked vegetables, creamy cheeses, tangy flavours, red green and white colours and the right bread is my idea of a delicious sandwich.

The autumn harvest provides so many opportunities to fulfill these criteria with ease.

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Serves 2


  • 1  cup charred cooked corn kernels, divided
  • 3  oz goat cheese
  • 2  tbsp mayonnaise, plain yogurt or sour cream
  • ¼  tsp freshly ground pepper, or to taste
  • 4  slices multigrain bread
  • 1  tbsp mayonnaise or Dijon mustard
  • ½  cup baby arugula
  • 2  slices beefsteak tomato
  • 4–6 slices breaded & fried zucchini


  • In a small bowl, combine ¾ cup of charred corn kernels, goat cheese, mayonnaise and pepper; set aside or refrigerate until ready to assemble.
  • On two serving plates, place a slice of bread on each. Spread a little mayonnaise or mustard then add arugula, fried zucchini slices, tomato slices & some of the reserved charred corn.
  • On remaining two pieces of bread; spread as much of the goat cheese and corn mixture as you like topped with more arugula (the cheese glues everything together).
  • Place the cheese & arugula-topped bread on top of the tomato-topped bread and press lightly.
  • Serve immediately with a big napkin!

Bonus tip: Dip beefsteak tomatoes into a pot of hot water and then peel them for a tender & even juicier tomato experience!

Korey’s Tip
Substitute the fried zucchini with fried green tomatoes or grilled Halloumi cheese.

Korey Kealey

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