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!
Gruyere and Beet Sourdough Sandwich with Apple and Brussels Sprouts Slaw
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
- 8 oz precooked beets try to get a brand that’s roasted, like LoveBeets
- thinly sliced gruyere cheese about ¼ pound
Instructions
- Preheat an oven or toaster oven to 425 degrees.
- 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.
- 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.)
- Top the melted cheese with sprouts slaw and top with toasted bread slice. Serve.
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