Grilled Vegetable and Goat Cheese Sandwich

6 Sep

Misery loves company.  If you’re having a rough time with something, it makes you feel a little better knowing, “hey, it’s not just you… this is hard… other people are having a hard time too.” On the other hand, it really stinks when you seem to be the ONLY one having trouble with something and everyone else’s success eats at you inside, taunting your incessant failure. This isn’t going to get personal, I promise. This is about carrots.

I’ve been growing carrots and beets for 4 years now. Every gardening book I read keeps infuriating me with phrases like, ” perfect for the beginner”, “novice proof” , “easy to grow and needs little attention”,”everyone can grow this but you, you will suffer greatly and finally give up forever and be damned to a life of supermarket root vegetables”.

Look at them. A carrot only a mother could love.

 

And my beets? They’ve been in the ground since April and have barely grown. I moved them last week to a more roomy space to give them one more chance. I know I’m just prolonging the inevitable disappointment.

Did I dream of one day showing  them off like this?

 

Yes, but life is about acceptance.

I’ll love them for what they are and hide them in this delicious sandwich.

 

Grilled Vegetable and Goat Cheese Sandwich

So you may be thinking, “this sounds boring, it looks healthy, it’s not worth making”. YOU would be wrong. This is interesting, it’s good for you in a satisfying way and it’s totally worth making, right now. Trust me on this one.

  • 2 long slices of sourdough bread, whole wheat or regular 
  • 3-4 TBL goat cheese, room temperature
  •  1 large or 2 medium cooked beets, sliced
  • 1 large carrot, grated or shaved with peeler
  • 1/4 of a medium cucumber, sliced thinly  
  • Balsamic Reduction or Glaze
  • salt and pepper

Spread goat cheese on 2 sides of the bread slices. Top with vegetables and season with salt and pepper.

Like this:

Drizzle vegetables with balsamic glaze. Heat a large skillet with a drizzle of olive oil and a pat of butter. Grill sandwich on both sides until golden brown. Slice and serve.

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