My ideal variation on a grilled cheese. The combination of earthy beets, fragrant thyme, sharp feta and sweet honey just makes total sense. Use pre-cooked beetroots for a very speedy snack or meal.
I like to use sourdough for this – just make sure it is fairly thinly sliced. The key here is to keep the heat fairly low so the middle of the sandwich warms through before the outside burns.
Ingredients
Makes 1 portion
1 large cooked beetroot, thinly sliced
2 tbsp crumbled feta
2 thinly sliced bread
Honey
Oil for cooking
A few sprigs thyme, picked
Recipe
- Place the bread on a board. Top one side with beetroot and a little thyme, top and the other with feta. Carefully press together into a sandwich
- Place a non stick pan over a medium heat with a little oil. Add the sandwich to the pan and press down firmly with a spatula or press. Turn the heat down low. When the underside is nicely golden carefully flip the toastie and cook until both sides are golden. Drizzle all over with honey, and a little more thyme. Remove from the heat and serve
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