Four seasons sandwich. Four seasons because this sandwich just feels right all year round. But, for the record, we definitely think it could hold up at a luxury hotel lunch while Vivaldi gently plays in the background.
This sandwich is zingy, creamy, and satisfying. Perfect for picnic szn. We love the way this sandwich packs – the flavors meld together without ever getting soggy. Conversely, make a big batch of soup to dole out over a few days, and make a meal paired with this fresh sandwich. We’ve also enjoyed this fresh and comforting sandwich on road trips and packed it for lunch.
Assemble these components:
- A fresh bread with a good crust: we love sourdough
- Goat cheese: make sure you use a generous layer. We used garlic and herb, but it would be equally delicious with honey or other flavor combinations.
- Precooked beets: we use whole precooked beets from our produce section. If you’re starting with raw beets, you can bake them beforehand by wrapping them in foil, drizzling olive oil, and baking at 400 degrees for about 50 minutes or until tender and easily pierced with a fork).
- Granny smith apples
- Red onion: very thinly sliced
- Arugula salad: when arugula is combined with acid (lemon juice, here) and salt, it will break down and wilt into a soft and much less bitter version of itself. The result is a bright and nourishing salad that we put inside of the sandwich itself.
Enjoy!
Four Seasons Sandwich with Beets, Goat Cheese, and Apple
This sandwich is zingy, creamy, and satisfying. Perfect for picnic szn. Or winter, alongside some warm soup. Or fall. Any time, four seasons. Creamy goat cheese, rich beets, tangy apple, and arugula fill this sandwich for a great meal, all year round.
Ingredients
- 4 slices crusty bread (like sourdough)
- 4 precooked beets (medium)
- ⅛ red onion very thinly sliced
- 1 granny smith apple (medium)
- 2 oz soft garlic and herb goat cheese (about half a standard package)
- 2 cup arugula
- 1 tbsp olive oil
- juice of one half lemon
- salt and pepper to taste
Instructions
- Prepare bread and produce: cut bread into ½ inch slices, very thinly slice red onion, slice beets, and cut apple into thin half circles.
- Prepare arugula: in a bowl, combine arugula, olive oil, juice of ½ of a lemon, and salt and pepper to taste. Stir to combine.
- Assemble sandwiches: spread a generous layer of goat cheese onto both sides of the bread. If the goat cheese is not spreading easily, it may help to warm up in the microwave for 10-15 seconds. Fill with beet, apple, and red onion. Top with arugula mixture.
- Optional step: Grill your sandwich on the stove. Heat the pan on medium heat. When warm, put ½ tbs of butter onto the pan. The pan should be hot enough that the butter sizzles gently. Place your sandwich onto the pan and toast your sandwich on the grill for approximately 2 minutes on each side. Enjoy!
