Roasted Beet, Mushroom and Asparagus Sandwich
With whipped goat cheese!!! I attempted to add all that to the title up there but it was getting ridiculously long. So I cut it out. But I felt like I needed to exclamation that sentence up. Because, um, whipped goat cheese. Fluffy, creamy, whipped goat cheese. How many more times do you think I can say goat cheese in this paragraph? Okay, I’m done. Promise.
So. Let me tell you the story of this sandwich. I went to brunch with one of my friends a few weeks back and we both ordered this absolutely delicious grilled beet, mushroom and asparagus sandwich that had a goat cheese spread and was served on buttery brioche. It was sooooo good.
And of course, while my friend is just, you know, sitting there enjoying her sandwich, I am instead mentally trying to figure out all the components and file them away in my brain so I can make it at home.
It’s a sickness I tell you.
But I can’t stop. And won’t stop. Because now I get to talk about this sandwich with you!
Now, the version at the restaurant was definitely full of butter. I nixed that part since I wanted to make it a tad bit better for me and it already felt decadent enough with the goat cheese. I believe (from my mentally deconstructing their sandwich) that they also cooked theirs in layers (i.e. grilling the mushrooms, roasting the beets), but I also nixed that since I wanted to make this as easy as possible.
We’re just roasting all those suckers up instead! I will say that the beets will bleed a bit into the other veggies but just don’t worry about that for simplicity sake!
And then, instead of their brioche, I went with multigrain. And since I wasn’t quite sure what was in their “goat cheese spread,” I just whipped some goat cheese because you cannot go wrong with that.
So, in summary:
1. We have creamy, dreamy, fluffy goat cheese.
2. We have thick-cut fantastic multigrain bread.
3. We have soft and delicious roasted beets + asparagus + mushrooms.
It’s sandwich happiness I tell you. Sandwich happiness.
- 2 medium beets, peeled
- 1 medium onion, sliced
- 1 (8 ounce) package baby bella mushrooms, quartered (or halved if small)
- ½ pound asparagus, ends trimmed and cut into thirds
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 ounces goat cheese
- 1 ounce mascarpone
- 1 ½ teaspoons half and half (or milk)
- pinch of salt
- sliced thick-cut multigrain bread, toasted*
- Preheat the oven to 400ºF.
- After you have peeled the beets, slice them into rounds that are ¼ inch thick. Then cut each round into quarters. Add to a large rimmed baking sheet.
- Add the onion, mushrooms and asparagus to the same baking sheet. Drizzle with the olive oil then sprinkle with the salt and pepper. Toss gently to combine then spread in an even layer.
- Bake for about 20 to 25 minutes, stirring once halfway through, until all the veggies are tender. Remove from the oven and let cool slightly.
- Add the goat cheese, mascarpone, half and half and salt to the bowl of a food processor. Process until creamy and fluffy, about 1 minute, scraping down the bowl as needed.
- Smear a generous amount of the goat cheese on a piece of bread. Top with a good portion of the roasted veggies and then with another slice of bread. Serve immediately.
Also, as much as I obviously LOVE the whipped goat cheese, this is also absolutely delicious with just a little mustard smeared on the bread and then topped with the veggies. Makes it lighter that way!
Store the roasted veggies and goat cheese in separate containers in the refrigerator.
Cookie Monster Cooking. Inspired by a sandwich at City Kitchen in Chapel Hill, NC.