Grilled Goat Cheese Sandwich, with Onion Confit, Arugula, and Beets
- Prep time
30 minutes - Cooking time
30 minutes - 4 sandwiches
- 8 slices Campagnolo Sesame Oat Loaf
- 2 tbsp (30 ml) salted butter, softened
- 1 package red beets, pre-cooked sous vide
- 250 g creamy goat cheese
- 4 tbsp (60 ml) onion confit, homemade (see recipe below) or store-bought
- 2 cups (500 ml) arugula
Onion Confit
- 200 g white onion, sliced
- 2 tbsp (30 ml) olive oil
- ¼ cup red wine
- 1 tbsp (15 ml) balsamic vinegar
- 2 tbsp (30 ml) maple syrup
- Pinch of salt and pepper (for seasoning)
1. Spread out the 8 slices of Campagnolo Sesame Oat Loaf.
2. Soften the goat cheese by placing it in a bowl and microwaving it for 15 seconds.
3. Spread about 1 tbsp of goat cheese on each of the 8 slices of bread.
4. Place 1 tbsp of onion confit on 4 of the 8 slices of cheese-topped bread.
5. Slice the beets into 0.5 cm rounds and place 6 slices over the onion confit.
6. Add a ½ cup of arugula over the beets, season with pepper, and close the sandwiches with the remaining 4 slices of cheese-topped bread.
7. Grill to your preferred doneness in a panini press or a preheated pan. Lightly butter both sides of the sandwich before grilling if you are using a pan.
Onion Confit
1. Thinly slice the onion.
2. Heat the olive oil in a saucepan over medium heat.
3. Add the onions and maple syrup, lower the temperature, and cook for about 30 minutes over low heat, until the onions are lightly browned.
4. Add the balsamic vinegar and red wine.
5. Season and continue cooking, uncovered, for 20 minutes, stirring often.
6. Set aside.
*Recipe courtesy of Ann-Rika Martin
