Sandwiches, sammies, clubs, grinders, heroes, hoagies, layered stuff between two pieces of something. Whatever you call them, everyone enjoys a sandwich. Breakfast, lunch, dinner, or dessert. Any meal can include a sandwich.
I like them because they are quick and easy. Plus they're an excuse to eat with your hands (I've never been a fancy lady). :) I don't think I enjoy them as much as the "Sandwich King", winner of the Next Food Network Star 2011, but I share his belief that they can be a meal any time of day.
So join me this week as I venture into the world of sandwiches!
To start out day 1, I'm bringing you a roasted beet grilled cheese. Remember when I told you that I have recently fallen in love with beets? Well, if you are going to turn on the oven to roast some beets, you might as well do a couple extra. They are perfect diced up into a salad or to step up a grilled cheese sandwich. This was delicious! I used some pepper jack cheese that I had in the fridge, but I would totally suggest mozzarella or gouda or havarti, all of which would be creamy and perfect.
This is a grown-up grilled cheese. Try it out!
Roasted Beet Grilled Cheese
1 medium beet, roasted and cut into 1/4 in slices
1 oz pepper jack cheese (or desired cheese)
1 whole wheat ciabatta roll
1 tbsp butter
Slice off the top and bottom of the ciabatta roll so you have a flat surface (eat the thin slices you take off or save to make croutons or breadcrumbs). Cut the roll in half. Spread 1/2 tbsp of butter on the outsides of both pieces of bread.
Heat a skillet over medium heat. Once hot, add one piece of bread, butter-side down to the pan. Layer on your cheese and beets. Top with the other piece of bread, butter-side up. Cook until the bottom of the bread is browned and the cheese is starting to melt, approximately 2-3 minutes. Flip over and brown the other side, approximately 2-3 minutes again.
Remove from the heat, cut, and demolish. (or at least that's what I did).