Mill City Cooks

Grilled Beet, Apple and Arugula Sandwiches

By: Jenny Breen

Ingredients

1 loaf good whole grain bread, sliced thinly
2-3 medium beets, peeled and sliced thinly
2-3 medium heirloom apples-slightly tart, sliced thinly
1/2 # Friesago cheese (or similar) sliced thinly (Shepherd’s Way)
1/2 # arugula or other seasonal greens
Sweet mustard
Olive oil
Balsamic vinegar
Butter

Method

Pre heat oven to 400 degrees. Coat beet with olive oil and salt and roast until tender-about 20 minutes. Set aside.

Lightly dress greens with olive oil, balsamic vinegar and salt. Set aside.

Butter two slices of bread, spread the other sides with sweet mustard. Layer sandwiches with cheese on both slices, apples, beets and greens.

Grill or fry sandwiches until nicely browned, flip and brown second side)