Goat cheese, roasted beet, and arugula sandwich. Heaven. This sandwich reaffirmed our true love with beets. We fried the beets in balsamic vinegar after roasting them, and it was the perfect blend of sweet and savory.
Layer cheese, tomatoes, and fresh parsley on ciabatta bread and weigh the sandwich down with heavy cans to meld the flavors for at least an hour before seving. Drain some of the oil from a jar of sun-dried tomatoes and mix it with Dijon mustard to make a unique sandwich spread.