Panko-Crusted Goat Cheese Sandwich

This was a really easy open-faced sandwich that I’ll likely start making somewhat frequently.

First, make some Cashew Pesto and spend the 30-40 minutes to caramelized a cipollini onion. Then, slice some goat cheese 1/3 inch thick. I had a log of Haystack Mountain Dairy’s Boulder Chevre, which I LOVE! Dunk the pieces in heavy whipping cream, roll them in panko, and bake on a parchment lined baking tray at 300 for 15 minutes of so. Flip once. You can bring them to the broiler for browning if you’d like.
Toast some bread- I had a ciabatta roll that I toasted. Then spread some cashew pesto, add sliced tomatoes, caramelized onions, and panko-crusted goat cheese.
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