Ingredients
Vegetables
- 1-2 medium beets
- 1 cup fresh arugula
Dairy
- 4 ounces goat cheese
- 2 tablespoons butter
Others
- 4 slices French bread
- 1/2 ounce sherry (optional)
- Olive oil (for roasting beets)
- Salt to taste
Instructions
- Prepare the beets: Preheat the oven to 400°F (200°C). Wash the beets thoroughly, wrap them individually in foil with a drizzle of olive oil and a pinch of salt, and roast for about 40-50 minutes until tender when pierced with a fork. Let cool, then peel and slice thinly.
- Prepare the sandwich base: Butter one side of each slice of French bread evenly. This will help achieve a golden and crispy texture when grilled.
- Assemble the sandwich: On the unbuttered side of two bread slices, spread the goat cheese evenly. Layer the roasted beet slices over the cheese, followed by a handful of fresh arugula. Optionally, drizzle with sherry for added depth of flavor. Top with the remaining bread slices, buttered side facing out.
- Grill the sandwich: Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, pressing gently, until the bread is golden brown and the goat cheese is soft and creamy.
- Serve: Remove from heat, slice the sandwich in half, and serve warm for a comforting and nutritious dinner.
Notes
- You can substitute goat cheese with feta or cream cheese if preferred.
- For quicker beet prep, use pre-cooked beets available at most grocery stores.
- Adding a sprinkle of black pepper or crushed red pepper flakes adds a nice kick.
- To keep the bread from getting soggy, avoid overloading with wet ingredients.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
