Warm Goat Cheese, Beet and Arugula Sandwiches |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These sandwiches would go well with the vegetable and bean chili. Ingredients:
2 teaspoons balsamic vinegar |
1/2 teaspoon dijon mustard |
3 tablespoons olive oil |
14- to 15-ounce can sliced beets, drained |
8 (1/2-inch-thick) bread slices from a round country loaf |
6 ounces soft mild goat cheese, softened |
4 very thin slices red onion, rings separated |
16 large arugula leaves |
Directions:
1. Preheat broiler.
2. Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
3. Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.
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