When you mention beets to most people you get that face of YUCK! That is what happened when I was trying to get my family to taste this sandwich and give me their opinion. No one wanted to help out and critique my sandwich. I fell in love with it at first bite. I made three of them and brought them to my niece Nicole's house for her birthday. The family was there and this was going to be my chance! Nicole was the first one to try it and that was all it took. She could not get over how delicious it was. Then everyone was taking pieces of them. It turns out, even people who said they hate beets suddenly liked beets. I had Tonia take a sandwich to work for her co-workers and the same reaction, the girls who said they did not like beets asked for the recipe. One girl even offered to buy one for lunch the next day!
Ingredients
2 large beets
4 sprigs of fresh thyme
2 Vidalia onions
2 tsp Dijon mustard
1 wedge of Brie Cheese sliced into pieces
6 slices Italian Bread
3 tbsp butter
Olive oil
Salt and pepper
Preheat Oven to 400°
Wash the beets thoroughly and cut the ends off. Place them in a large piece of tinfoil and rub them generously with olive oil. Add the sprigs of thyme and salt and pepper to the tinfoil and seal it up tight. Place it in the oven to roast until the beets are soft. It should take about 45 - 50 minutes. You can check them by opening the tinfoil slightly and sticking a knife into the beet. If it goes in easy, they are done. Remove them from the oven and let them sit until they are cool enough to touch. When you can touch them, take a paper towel and wipe the skin off of them. It will come right off. Put them back in the tinfoil and roll them around in the thyme flavored oil. Set aside.
Cut the onion in half (root on one end, stem on the other). Peel off the first layer of skin. Lay the flat side on the cutting board and slice both halves thinly. Heat up enough olive oil in a pan to barely cover the bottom. Add the onion to the pan and sauté over medium low heat covered until the onions are translucent and start to caramelize. It will take about 15 minutes or more. When you see them slightly browning, add the mustard and continue cooking, uncovered until they are all almost brown and look yummy.
Take the cooled beets and slice them into 1/4 - 1/2 inch slices.
Using a griddle, a flat pan, or a large fry pan, melt 1 tbsp butter. Then butter 3 slices of the bread and place them in the pan butter side down. Top with slices of Brie, then the beets, then the caramelized onions and then the remaining Brie. Butter the remaining 3 slices of bread and place on top of the sandwich butter side up. Cook over medium heat covered lightly with a piece of tinfoil to keep the heat in. When the bottom is golden brown carefully flip the sandwich, place the tinfoil over them again and cook the other side until golden brown.
Remove from pan, cut in half with a bread knife and serve the Mangialiciousness!
2 large beets
4 sprigs of fresh thyme
2 Vidalia onions
2 tsp Dijon mustard
1 wedge of Brie Cheese sliced into pieces
6 slices Italian Bread
3 tbsp butter
Olive oil
Salt and pepper
Preheat Oven to 400°
Wash the beets thoroughly and cut the ends off. Place them in a large piece of tinfoil and rub them generously with olive oil. Add the sprigs of thyme and salt and pepper to the tinfoil and seal it up tight. Place it in the oven to roast until the beets are soft. It should take about 45 - 50 minutes. You can check them by opening the tinfoil slightly and sticking a knife into the beet. If it goes in easy, they are done. Remove them from the oven and let them sit until they are cool enough to touch. When you can touch them, take a paper towel and wipe the skin off of them. It will come right off. Put them back in the tinfoil and roll them around in the thyme flavored oil. Set aside.
Cut the onion in half (root on one end, stem on the other). Peel off the first layer of skin. Lay the flat side on the cutting board and slice both halves thinly. Heat up enough olive oil in a pan to barely cover the bottom. Add the onion to the pan and sauté over medium low heat covered until the onions are translucent and start to caramelize. It will take about 15 minutes or more. When you see them slightly browning, add the mustard and continue cooking, uncovered until they are all almost brown and look yummy.
Take the cooled beets and slice them into 1/4 - 1/2 inch slices.
Using a griddle, a flat pan, or a large fry pan, melt 1 tbsp butter. Then butter 3 slices of the bread and place them in the pan butter side down. Top with slices of Brie, then the beets, then the caramelized onions and then the remaining Brie. Butter the remaining 3 slices of bread and place on top of the sandwich butter side up. Cook over medium heat covered lightly with a piece of tinfoil to keep the heat in. When the bottom is golden brown carefully flip the sandwich, place the tinfoil over them again and cook the other side until golden brown.
Remove from pan, cut in half with a bread knife and serve the Mangialiciousness!
This recipe turns your normal grilled cheese into a perfect lunch for entertaining or just when you want to treat yourself. I hope you enjoy it.
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