Main Course Recipes
Grilled Cheese with Goat Cheese and Beets
4 grilled cheese sandwiches (serves 4)
Forget spongy processed bread and rubbery cheese. This 30-minute meal elevates your sandwich recipe game by pairing the tangy, creamy texture of soft goat cheese with the sweet crunch of pickled beets on rustic rye bread. Finished in the oven for a perfectly melted cheese experience, my Grilled Cheese with Goat Cheese and Beets is the ultimate crispy bread delight that you will want to make over and over again. Read More
Main Course Recipes
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to my Grilled Cheese with Goat Cheese and Beets
Hello everyone, I am Tom the Chef, and I am so excited to share my absolute favorite sandwich recipe with you. If you are tired of the same old boring lunches, this 30-minute meal is going to revolutionize your kitchen routine. We are taking rustic rye bread and combining it with the earthy sweetness of pickled beets and the luxurious tang of soft goat cheese. By utilizing a special pan frying technique and an oven-finished sandwich method, I ensure that every single bite delivers crispy bread on the outside and perfectly melted cheese on the inside. Let’s dive right into making this incredible Grilled Cheese with Goat Cheese and Beets!
The Secret to Crispy Bread: Butter and Frying Oil in Grilled Cheese with Goat Cheese and Beets
When I develop a sandwich recipe, getting the perfect crust is my top priority. For this Grilled Cheese with Goat Cheese and Beets, I start by spreading a fine layer of softened butter on just one side of each of the eight slices of rye bread. You only need about one teaspoon per slice to get things going. But the real magic happens when we introduce four tablespoons of frying oil to the large fry pan. By placing the butter-side down into the preheated frying oil during pan frying, we create a spectacularly crispy bread texture that simply cannot be achieved by butter alone. This pan frying step ensures the exterior is golden and robust enough to hold up to our heavy fillings. You can optionally add a modification like brushing the bread with garlic oil, but please note that this is a modification that is not part of the recipe for this traditional Grilled Cheese with Goat Cheese and Beets.
Combining Soft Goat Cheese and Shredded Cheese for the Ultimate Melt
A great 30-minute meal relies on great ingredients, and the cheese selection here is paramount. In my Grilled Cheese with Goat Cheese and Beets, I do not just rely on one type of cheese. I use two cups of shredded cheese—my personal favorite combination being cheddar, mozzarella, Swiss, and parmesan—alongside one cup of room temperature soft goat cheese, also known as chèvre. The shredded cheese provides that classic, gooey melted cheese pull that we all love in a hot sandwich recipe. Meanwhile, the soft goat cheese adds an incredible creamy, tangy depth that elevates the entire flavor profile. Distributing exactly one quarter cup of the soft goat cheese and one half cup of the shredded cheese onto each sandwich ensures that every single bite of this Grilled Cheese with Goat Cheese and Beets is perfectly balanced.
Adding Pickled Beets for Crunch and Sweetness in Grilled Cheese with Goat Cheese and Beets
What truly sets this Grilled Cheese with Goat Cheese and Beets apart from any other sandwich recipe is the addition of one cup of pickled beets. I cannot stress enough how important it is that these pickled beets are well drained before they touch your rye bread. If they hold too much moisture, you will lose that wonderful crispy bread texture we worked so hard to achieve during the pan frying stage. I place exactly one quarter cup of these drained pickled beets right on top of the soft goat cheese and shredded cheese. The pickled beets cut through the richness of the melted cheese with their bright acidity and earthy sweetness, making this 30-minute meal an unforgettable culinary experience.
Mastering the Pressing Technique for Grilled Cheese with Goat Cheese and Beets
To ensure all these beautiful ingredients meld together, I utilize a specific pressing technique while pan frying my Grilled Cheese with Goat Cheese and Beets. Once I place the un-topped slices of rye bread over the filling to create a lid, I use a grilled cheese press or a firm turner to press down firmly and hold for about ten seconds. This action forces the soft goat cheese, shredded cheese, and pickled beets to bind together as the heat rises. After pressing, I carefully flip the sandwich and repeat the pressing process on the other side. This guarantees an even distribution of heat and results in a tightly packed sandwich recipe that will not fall apart when you take a bite of that gorgeous crispy bread.
The Oven-Finished Sandwich Method for Grilled Cheese with Goat Cheese and Beets
The final and most crucial step in this 30-minute meal is my oven-finished sandwich method. Melting the inside of grilled cheese often takes so long that the bread burns on the stove. To prevent this, after pan frying and pressing, I transfer the sandwiches to a baking sheet lined with parchment paper or a silicone mat. Then, I finish the Grilled Cheese with Goat Cheese and Beets in an oven preheated to 350 degrees Fahrenheit. Leaving them in the oven for about three to four minutes allows the ambient heat to completely conquer the shredded cheese and soft goat cheese, resulting in perfectly melted cheese without sacrificing the crispy bread. This two-step process is my ultimate secret to a flawless sandwich recipe.
Grilled Cheese with Goat Cheese and Beets
Ingredients:
Click any ingredient to learn more8 slices of rye bread (or another kind)
8 TSP of butter - softened (adjust if needed, about 1 TSP per slice)
4 TBSP of frying oil (any kind) (adjust if needed)
2 cups of cheese of your choice - shredded (*)
1 cup of soft goat cheese (chèvre) - room temperature (adjust if needed)
1 cup of beets - pickled (adjust if needed, well drained)
1 Pinch of salt
1 Pinch of ground pepper - ideally freshly ground
* I use a combination of cheddar, mozzarella, Swiss, and parmesan.
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 687
Protein 26.2 g
Fat 49.4 g
Saturated fat 22.4 g
Carbohydrate 35.5 g
Sugars 5.9 g
Fiber 4.9 g
Sodium 1042 mg
Cholesterol 91 mg
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Preparation:
Let’s start preparation of Grilled Cheese with Goat Cheese and Beets!
1.1.
Spread a fine layer of butter on one side of each of the 8 bread slices (about 1 TSP per slice).
Note: Melting the inside of grilled cheese often takes so long that the bread burns. To prevent this, I toast the sandwich in a pan first, then finish melting the cheese in the oven. If you prefer the standard stovetop method, simply lower the heat to avoid burning the crust.
1.2.
Set the oven to preheat at 350°F.
1.3.
Optional: For the best result, also preheat the grilled cheese press (if using) – skip if turner is used.
2.Cook the Grilled Cheese:
Note: Work in batches – make 2 sandwiches (from 4 bread slices) at a time, or 1 at a time if your pan is smaller. You can also use two large pans to cook everything at once.
2.1.
Preheat a fry pan over medium-high heat with 2 TBSP of frying oil and add:
4 slices of bread – butter-side down
2.2.
Top each of two bread slices with (leave the other two not topped):
½ cup of shredded cheese (¼ of the total)
¼ cup of goat cheese (¼ of the total)
¼ cup of beets – drained (¼ of the total)
Pinch of salt
Pinch of pepper
Note: The other two slices of bread will not be topped, as they will serve as the lids.
2.3.
Then, use the two not-topped slices of bread and place them on top of the topped ones to create a lid.
2.4.
Using the grilled cheese press (or turner), press down firmly and hold (about 10 seconds).
2.5.
Then flip and press the other side the same way.
2.6.
Transfer the pressed sandwiches to the baking sheet with parchment paper or silicone mat.
2.7.
Add the remaining 2 TBSP of frying oil to the pan and prepare the remaining two sandwiches the same way
2.8.
When all four sandwiches are on the baking sheet, finish them in the preheated oven until the cheese inside is fully melted (about 3 – 4 minutes).
3.Serve Grilled Cheese with Goat Cheese and Beets:
3.1.
Cut each sandwich in half for easier eating and a nicer presentation.
3.2.
Optionally serve with a side salad.
Popular questions
Why do I need to finish the Grilled Cheese with Goat Cheese and Beets in the oven instead of just using the stovetop?
I highly recommend my oven-finished sandwich technique for this 30-minute meal because of the sheer volume of ingredients inside. With the delicious combination of shredded cheese, soft goat cheese, and pickled beets, melting the inside of the grilled cheese often takes so long that the rye bread burns on the stove. By pan frying first to achieve that beautiful crispy bread, and then transferring it to a 350-degree oven for three to four minutes, you ensure perfectly melted cheese all the way through without burning the crust. If you prefer the standard stovetop method for this sandwich recipe, simply lower the heat to avoid burning the crust.
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