Grilled Gorgonzola And Beet Green Sandwich Food

BEST GRILLED VEGETABLE SANDWICH

Steps:

• Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
• Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
• Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING

Steps:

• Preheat the oven to 425 degrees.
• To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
• Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
• Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
• Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

GRILLED GORGONZOLA AND BEET GREEN SANDWICH

Steps:

• Rub surface of one slice of bread with the cut clove of garlic if desired. Spread blue cheese over the bread. If you wish, save a little cheese for the top slice.
• Toss greens with herbs if desired. Spoon over cheese and press down onto the bread. Drizzle on 1/4 teaspoon olive oil. Arrange beet slices over the greens. If desired, add a little more cheese: either spread on the top slice of bread or sprinkle it over the beets. If desired, rub second piece of bread with the cut garlic clove before spreading with cheese. Place over beets and press down firmly. Drizzle remaining olive oil over the top slice.
• Toast in toaster oven for 3 to 4 minutes, until cheese has melted. Remove from toaster, press down firmly, cut in half and serve.