Crispy goat’s cheese smothered in a rich marinara sauce, all wedged in a warm toasty baguette!
Goat’s cheese is often underrated, but its tangy creaminess works beautifully in a fried sandwich. This recipe layers crunchy, golden wedges of breaded goat’s cheese with a thick, flavorful marinara and fresh basil, served in warm artisan rolls or small baguettes.
Simple Marinara Sauce
Tomato and goat’s cheese make a natural pairing. For this sandwich we use a thick passata-based marinara so the bread stays crisp. The sauce relies on a simple flavor base of onion and garlic, a touch of chilli flakes for heat and basil and oregano for freshness.
Tomato Passata
Passata is strained tomato purée and gives the sauce a thick texture that’s perfect for sandwiches. Combined with sautéed onion and garlic, a pinch of sugar and dried oregano, it reduces into a robust topping that won’t make the roll soggy.
Make ahead
This marinara can be made ahead: cool completely, refrigerate or freeze in a sealed container, and reheat before assembling the sandwiches.
Preparing Goat’s Cheese
Which goat’s cheese to use?
For frying choose a firm, ripened goat’s cheese with a rind so the wedges hold their shape. A log-shaped cheese is ideal because it slices into even wedges. A rind helps prevent the cheese from melting away during frying.
Breading the cheese
Coat the wedges in flour, beaten egg and breadcrumbs. Panko breadcrumbs make an extra-crisp crust because they’re light and airy, but regular dried breadcrumbs work too. Use one hand for dry and one for wet to keep the process tidy.
Fried Goat’s Cheese
Shallow frying gives the best golden, crunchy crust while softening the cheese inside.
Oil to use
Because this is shallow frying at moderate heat, olive oil works well and adds flavor. Neutral oils with higher smoke points (vegetable, sunflower, canola) are also suitable if you prefer.
Oven alternative
Baking can be tricky: the exterior may brown before the center softens, causing the cheese to leak. For reliable results, shallow fry the wedges and rest them on a wire rack so excess oil drains.
Goat’s Cheese Sandwich
Assemble the sandwich simply so the fried goat’s cheese remains the star: warm bread, three wedges per roll, a few spoonfuls of marinara and a scattering of fresh basil.
Bread choice
Mini artisan rolls or small baguettes work perfectly. For four sandwiches plan on three wedges of goat’s cheese per sandwich.
Serving
These sandwiches are satisfying on their own for lunch, or pair them with fries or a salad to make a fuller meal. Fresh basil on top brightens the rich flavors and adds color.
How to make a Goat’s Cheese Sandwich (Full Recipe)
Fried Goat’s Cheese Sandwich
Equipment
- Large frying pan & wooden spoon
- 3 large shallow bowls (for dredging goat’s cheese)
- Spatula/turner
- Sharp knife & chopping board
- Wire rack & paper towels
Ingredients
Marinara Sauce
- 2 cups / 500ml Tomato Passata
- 1 small white onion, finely diced
- 2 cloves garlic, finely diced
- 2 tbsp finely diced fresh basil, plus more to serve
- 1 tbsp extra virgin olive oil
- 1/2 tsp dried oregano
- 1/4 tsp chilli flakes (or to taste)
- Sugar, salt & pepper to taste
Fried Goat’s Cheese Sandwiches
- 4 small baguettes or artisan-style rolls, warmed and sliced
- 2 x 150g (5oz) logs of goat’s cheese
- 3/4 cup / 45g panko breadcrumbs
- 1/4 cup / 40g flour
- 1 large egg, beaten
- 1/2 cup / 120ml olive oil (or as needed to shallow fry)
- Salt & pepper to season
Instructions
- In a large pan over medium heat, warm 1 tbsp olive oil and sauté the diced onion until soft and lightly browned. Add garlic and cook a couple more minutes. Stir in chilli flakes, then add the passata. Add basil, oregano and a pinch of sugar, salt and pepper.
- Simmer on low for about 25 minutes until the sauce is thick. Taste and adjust seasoning. You can clean the pan before frying or use a second pan.
- Slice each goat’s cheese log into 6 wedges (about 1/2″ thick). Prepare three bowls: seasoned flour, beaten egg, and breadcrumbs seasoned with salt and pepper. Dredge each wedge in flour, then egg, then breadcrumbs.
- Heat enough oil to cover the base of the pan (about 1/2 cup in a 10″ pan). When oil is hot (a breadcrumb should sizzle), fry the cheese wedges a few minutes per side until golden. Drain on a wire rack over paper towels. If the crust browns too quickly, lower the heat. Work in batches if needed.
- Assemble three wedges per roll, spoon a few tablespoons of marinara over the cheese, sprinkle with fresh basil, fold and serve.
Notes
a) Goat’s Cheese – Use a ripened, rind-covered log to help the cheese keep its shape while frying.
b) Panko Breadcrumbs – Produce an extra-crispy crust; regular dried breadcrumbs are an acceptable substitute.
c) Oil – Vegetable oil is less likely to smoke, but olive oil adds flavor and works well for shallow frying.
d) Bread – Rolls around 4–5″ long are ideal for three wedges; warm them before assembling.
e) Calories – Nutrition values are estimates and intended as guidance.
Nutrition
For more similar sandwiches check out these:
- Chicken Parmesan Sandwich
- Halloumi Sandwich with Avocado & Pesto
- Antipasto Sandwich
- Sausage and Peppers Sandwich
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