|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beet-infused goat cheese sounds fancy but it's actually super easy! And when you add sauteed kale and three kinds of mushrooms, this veg-loaded grilled cheese becomes even more colorful and flavorful.
- 2 slices of bread (white mountain)
- 2 tsp. of butter (real salted)
- 1/2 cup of goat cheese
- 2 tbsp. kale (sauteed)
- 2 tbsp. mushrooms (sauteed oyster, portabello, or shitake mushrooms)
- 1 tbsp. beets (diced roasted)
Gather the ingredients.
Begin by chopping your beets into teeny tiny little squares.
Mix them into the goat cheese and stir until completely incorporated.
Smear half of the goat cheese onto one slice of bread, and smear the other half onto the other slice of bread.
Onto one-half, add the sauteed kale, making sure to squeeze it so that the excess liquid comes out before you put it on the sandwich.
Next, add the sauteed mushrooms and close the sandwich up with the other slice of goat cheese smeared bread.
Smear butter onto the exterior of the sandwich and set aside.
Heat up a medium sized pan or a panini press to medium and add the sandwich in.
Allow the sandwich to cook for a few minutes on each side until both sides are completely golden and brown and the cheese has started to soften up.
Since it's fresh goat cheese, the cheese won't necessarily melt like a cheddar or mozzarella. It will get soft and creamy though, so that's what you should be looking for.
After a few minutes on each side, the sandwich should be ready. Allow it to sit for a few minutes just to firm up and then serve!