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Open Faced Grilled Gouda Cheese Sandwiches with Beets and Arugula
- Servings: 6
- Prep: 10m
- Cook: 6m
Ingredients
- 12 ounces hearty whole grain bread (enough for 6 full sandwiches, 12 appetizer portions if cut in half). Weight is a guesstimate.
- 1/4 pound unsalted butter
- 1 pound Gouda cheese, sliced thin (Smoked Gouda works well also)
- 4 medium beets, peeled and sliced thin lengthwise
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon salt
- 1/2 pound arugula
- Stone-ground mustard
How to Make
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Step 1: Heat oven to 400-degrees F. Cover beets in olive oil, balsamic vinegar, and salt, and roast in oven, stirring occasionally.
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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.
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Step 3: Assemble sandwiches with a layer of arugula, a layer of beets, and a few slices of cheese over the top.
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Step 4: To melt cheese, place open-faced sandwiches on baking pan and place in oven or in covered pan on medium heat.
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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).
We hope you enjoy this recipe!
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