Triggered by Pete Wells' article on foodblogs in the March issue of an American food magazine, today is the official Cheese Sandwich Day, where foodbloggers post their favourite cheese sandwich ideas.
My contribution to this foodie event is a simple Scandinavian- influenced open sandwich with beetroot* and goat's cheese that I've been making recently, where the sweetness of the beet and sharpness of the cheese complement each other perfectly.
We don't really do the "sandwiched sandwich" in the Nordic countries at all. The Danes are famous for their opulent open sandwiches that feature on the famous smørgåsbord, whereas the Estonians often serve small simple open sandwiches as part of a coffee table - or then decide to go all festive with a fancy sandwich cake.
Beetroot and goat's cheese sandwich
sour rye bread
boiled beetroot, sliced
goat cheese, sliced (Chevré or something similar. I used Somerset Capricorn cheese)
Cut the rye bread into thickish slices, drizzle with olive oil. Cover with beetroot and goat's cheese slices.
Grill in a pre-heated oven until the cheese is golden and slightly melted.
Decorate with a (lemon) thyme sprig and enjoy.
* This particular cheese sandwich was also chosen because I had some beets left over from my Paper Chef # 15 entry.
Read what the legendary American food writer Ruth Reichl thought of the British cheese sandwich
UPDATE 17.11.2006: Teadmiseks eesti lugejaile, et kitsejuustu võib siinkohal edukalt asendada nt suluguni juustuga (Kehras tehakse, turgudel üsna vabalt saadaval).