Grilled veggie sandwiches are a staple in our home. Generally I’ll grill a bit of what’s in season (squash, peppers, eggplant, mushrooms…you get the idea…), put it on a baguette, add some oil, balsamic vinegar and fresh mozzarella, and voila–Instant sandwich goodness! This week, in celebration of Eat Drink Local Week, I mixed it up a little bit. One of the featured ingredients for this week is goat, in any form. I prefer my goat in cheese form so decided to try a little goat cheese in lieu of mozzarella.