{recipe} Beet & Goat Brie Sandwich

Soon after moving to Hood River, OR, a couple of months ago, I took a part-time job working with the Pastry Chef at Knead Bakery. Some of the perks of working at Knead include a constant, heavenly aroma in our workspace, the opportunity to sample everything from new pastries to brownie edges and the really fun crew that works there. Aside from all that, I also have the opportunity to take delicious artisan bread home with me twice a week. I don’t always take it because the resulting increase in my waistline is not necessarily a perk but when I do indulge in some bread, I’m sure to use it wisely. So when I took home this wee little French roll, I knew it needed fixings that would do it justice. That’s where the Beet & Goat brie sandwich came in…

Ingredients

1 very fresh French Roll
1 medium roasted beet, peeled and sliced
1-2 hearty slices of goat brie
dash of vinegar
dash of (really good) salt
1 Tbsp Dijon Mustard
1 Tbsp Delicious Relish (I used my homemade green tomato relish)

Recipe*
*it’s really, very simple

Slice your French Roll in half. Take a teeny little bite to get you excited about how god anything will taste on a fresh, artisan French roll. Lay the goat brie on the bottom half and place the sliced beets on top of the brie. Drizzle the vinegar on top of the beets, followed by the salt. Spread the relish + mustard on the top half of the roll. Place both halves, open-face, in a toaster oven and toast. Take ‘em out, press the two halves together and enjoy!