Open Faced Grilled Gouda Cheese Sandwiches with Beets and Arugula

6
Servings
10m
Prep Time
6m
Cook Time
16m
Ready In


"An interesting and tasty veggie filled version of grilled cheese."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (322.2 g)
  • Calories 652.7
  • Total Fat - 41.2 g
  • Saturated Fat - 20.3 g
  • Cholesterol - 83 mg
  • Sodium - 1270.3 mg
  • Total Carbohydrate - 40.9 g
  • Dietary Fiber - 7.5 g
  • Sugars - 14.2 g
  • Protein - 31.8 g
  • Calcium - 831.2 mg
  • Iron - 3.1 mg
  • Vitamin C - 9.8 mg
  • Thiamin - 0.2 mg

Step 1

Heat oven to 400-degrees F. Cover beets in olive oil, balsamic vinegar, and salt, and roast in oven, stirring occasionally.

Step 2

Meanwhile, brush outsides of bread with butter, and insides with mustard. When beets are nicely tender, about 30 minutes, remove from oven. Remove the beets from pan and reserve remaining liquid (very important to save the juices) If there are not enough juices left, to the juices, add some additional olive oil, balsamic and salt to taste.

Step 3

Assemble sandwiches with a layer of arugula, a layer of beets, and a few slices of cheese over the top.

Step 4

To melt cheese, place open-faced sandwiches on baking pan and place in oven or in covered pan on medium heat.

Step 5

Remove when cheese is melted (about 1 minute). Drizzle with reserved oil and vinegar mixture from beets (or if there are not enough juices left, to the juices, add additional olive oil, balsamic and salt to taste).

Tips & Variations


No special items needed.

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