Gruyere and Beet Sourdough Sandwiches with Apple and Brussels Sprouts Slaw

vegetarian
Gruyere and Beet Sourdough Sandwiches with Apple and Brussels Sprouts Slaw

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 and Beet Sourdough Sandwiches with Apple and Brussels Sprouts Slaw

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.

Gruyere and Beet Sourdough Sandwiches with Apple and Brussels Sprouts Slaw

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!

Inspiralized

Recipe

Gruyere and Beet Sourdough Sandwich with Apple and Brussels Sprouts Slaw

Save RecipeSave Recipe

Ingredients

  • ½ tablespoon apple cider vinegar
  • ½ tablespoon olive oil
  • ½ teaspoon honey
  • salt and pepper
  • 1 heaping cup shredded brussels sprouts (make sure there are no tough parts or big chunks)
  • ¼ Gala or honeycrisp (or other similar) apple, in matchsticks or spiralized
  • 4 slices of sourdough bread
  • 8oz precooked beets (try to get a brand that’s roasted, like LoveBeets)
  • thinly sliced gruyere cheese (about ¼ pound)

Instructions

  1. Preheat an oven or toaster oven to 425 degrees.
  2. While oven preheats, in a medium bowl, whisk together the apple cider vinegar, olive oil, honey and season with salt and pepper. Add the sprouts and apples and toss. Set aside.
  3. Line a baking sheet with parchment paper and lay out all 4 slices of sourdough. On two of the slices, lay out the beet slices and top with the gruyere slices. Once oven is preheated, bake in the oven until cheese melts, about 7 minutes. If the bread without the beets start to brown, remove (you just want them to slightly toast.)
  4. Top the melted cheese with sprouts slaw and top with toasted bread slice. Serve.
7.8.1.2
649
https://inspiralized.com/gruyere-and-beet-sourdough-sandwiches-with-apple-and-brussels-sprouts-slaw

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image. Drop file here

4 comments

Lisa Roth says:
I can’t see the recipe—it’s blank.
Meaghan says:
Thank you for letting us know, Lisa! We're going to look into fixing this now.
Amy says:
Do you have a favorite gluten free sourdough?
Meaghan says:
Ali does not! If you try any that you like, let us know! We'd love to hear!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...