Take your sandwich game to the next level with this melted gruyere and beet sandwich on sourdough, topped with a refreshingly tangy and slightly sweet apple and Brussels sprouts slaw.
Gruyere and Beet Sourdough Sandwiches with Apple and Brussels Sprouts Slaw
I’m very into sandwiches for lunch, but I can often find myself getting stuck in a raw veggie rut – or just roasting some veggies and topping with pesto and mozzarella cheese. While that’s delicious and satisfying, it can get old. Also, I like to switch up my sandwich flavors with the seasons.
Gruyere cheese makes this sandwich seem and taste fancy, but it’s really easy to use. Thinly slice the gruyere cheese off the block and layer it on top of the beet slices. Pop in the oven and it’ll melt in under 10 minutes while slightly toasting the bread underneath. The gruyere cheese and the olive oil from the slaw soak into the sourdough bread and ….. who doesn’t love cheese, olive oil, and sourdough?
The key to making this sandwich easy and something you’ll want to make over and over again is by buying pre-roasted beets. I love the LoveBeets brand because they’re organic and high quality beets, but any pre-cooked beets will do (try to get them roasted – those are the most flavorful!) Then, you can slice them easily and you don’t have to add on an additional 45 minutes to roast a beet.
Now, don’t skip the slaw! The slaw is key to giving this sandwich extra flavor and a subtly sweet profile. The apple cider vinegar matches the tangy beets and the apples are sweet, along with the bit of honey in the vinaigrette. It’s also refreshing and crunchy!
And if you want to take this from a vegetarian sandwich to a non-vegetarian sandwich, you can add some rotisserie chicken or even some pulled pork would complement these flavors too. But take it from me…. this is one of the easiest and best non-fancy fancy sandwiches you’ll ever make!