Roasted Beet Grilled Cheese with Lavender Honey
Makes 4 Sandwiches
- 8 slices rustic bread
- 4 small (or 2 large) roasted beets, peeled and sliced ¼” thick
- 10 ounces Fiore di Capra plain goat cheese chevré
- 2 tablespoons raw local honey
- 1/2 teaspoon culinary lavender
- Flaky sea salt, to taste
- 1 cup baby arugula
- Olive oil or butter, for cooking
In a small bowl, mix together the lavender and honey and allow the mixture to sit for at least 15 minutes.
Lay out four slices of bread and, using a butter knife, evenly spread 2.5 ounces of goat cheese on each slice.
Place a few slices of roasted beets on each slice of bread, until the goat cheese is mostly covered. Sprinkle a pinch of flaky sea salt over each slice and layer ¼ cup of arugula on top of each slice.
Lay out the other four slices of bread.
Using a butter knife, evenly spread 1.5 teaspoons of honey on each of the four slices of bread.
Place the honey-adorned bread (honey-side down) on the bread slices layered with cheese, beets, and arugula.
Heat a large pan or griddle over medium heat. Coat the cooking surface with olive oil or butter. Place the sandwiches in the skillet and cook for about three minutes, or until the bread is golden brown. Flip the sandwiches and repeat on the other side. Serve warm.
Recipe & Photo by Shelby Thompson
Seasonal recipe featured in the March/April 2019 – Farm to Table Report.