While the classic grilled cheese (along with some tomato soup) is a speedy dinner standby, we’re also big fans of stuffing our sandwiches with a little something extra. After all, the combination of crispy, pan-fried bread and gooey melted cheese embraces all sorts of fillings, from zucchini to peppers to dates and bacon.
The best grilled cheese creations (in my opinion) combine creamy, comforting cheese with something bright, like arugula or artichoke hearts. Which is why the Ghostie Sandwich from Nisha Patel and Nishma Chauhan's new book Grill My Cheese caught my attention. Rather than calling it quits with the classic combination of roasted beets and goat cheese, the Ghostie takes the earthy roots one step further with some quick pickling.
A soak in a 24-hour brine transforms the heavier sweetness of roasted beets into a tart, complex pickle. Layered between rich goat cheese and zippy chives, the combination makes a hearty sandwich that won’t weigh you down. Plus, the beautiful deep red is sure to brighten up your plate.
For the sandwich
- 2 slices of sourdough bread, buttered on one side
- 5 1/4 ounces (150g) soft goat’s cheese
- 1 teaspoon finely chopped chives
- pickled beet (below)
For the pickled beets
- 3-4 medium, raw beets
- 2 tablespoons olive oil
- 1 cup (200g) caster (superfine) sugar
- 1 1/4 cups (300ml) white wine vinegar
- 2 tablespoons balsamic vinegar
- 1 cup minus 3 tbsp (200ml) water
- 2 bay leaves
What's your favorite way to stuff your grilled cheese? Share ideas in the comments below!