Beetroot Grilled Sandwich
Grilled cheese loaded with juicy beet roots, goat cheese, spinach, fresh mint, jalapeños.
Servings: 4
Ingredients
Filling
- 1 Boiled Beet Roots, shredded Cold and Shredded
- 1 Minced/sliced Jalapeño more for extra heat
- 1 tbsp Lime Juice
- ⅛ cup Finely Chopped Fresh Mint
- 1 tsp Balsamic Glaze
- 1 tsp Salt
- ½ tsp Roasted Cumin Powder
- ½ cup Thinly Sliced Red Onions
- ½ cup Baby Spinach Ribbons
Sandwich
- 8 Slices Sourdough
- 8 oz Goat Cheese soften at room temperature
- 2 tbsp Regular or Garlic Butter soften enough to spread
Instructions
Make filling
- Combine everything listed under "Filling". Mix it well and keep it aside.
Prepare Sandwich
- Lay all the sliced sourdough down on a flat surface. Spread room temp goat cheese evenly on all 8 slices.
- Spread filling evenly on 4 slices that already has goat cheese on. Stack the other slice with only goat cheese on those 4 slices. Spread butter on outer sides of the uncooked sandwiches.
- You can use panini maker to cook it if you have one. If not, the flat pan works just as good.
- Cook on low/medium heat until its golden brown and the goats cheese has melted within the sandwich.
- If using a pan, You can cover the sandwich while its cooking if the goat cheese does not seem to melt by the time sandwich turns golden brown. Flip the sandwich and cook the other side same way if using pan instead of panini maker.
- Serve it hot with either soup or salad!