Goat Cheese, Beet and Endive Open-Faced Sandwiches

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Sometimes, my entire day is consumed by thoughts of dinner. This simple open sandwich had me preoccupied all day. At work, it would simply pop into my head mid-task. At lunch, I grudgingly ate enchiladas, but beets were on my mind. I hurried through tennis after work, missing easy shots, all because I couldn't focus. Finally, getting home after what seemed like an incredibly long day, I poured myself a glass of ros√©, and got to work creating these pretty salad sandwiches.

The idea for this meal came to me by accident. We had leftover bread that the husband had baked during the weekend. I was thinking of ways to use the bread that required minimal cooking. I also had left-over roasted golden beets. Because roasting beets takes a while, I roasted a large batch earlier in the week. With my two main ingredients set, I knew I needed cheese and a something leafy. Initially, I pictured radicchio, but I couldn't find any at Trader Joe's, so I settled for Belgian endive. I grilled everything in  my handy cast iron grill pan, and assembled the the sandwich. My plan was to eat one, drink more wine and watch Battlestar Gallactica. But, as soon as my sandwich was complete, I knew I'd be coming back for more.

These sandwiches were amazing. Light and tasty. They would actually be perfect for brunch, or lunch, or dinner. I have a feeling I'll be eating more of these very soon. 
Goat Cheese, Beet and Endive Open-Faced Sandwiches

goat chees
Belgian endive
balsamic syrup
sea salt

You can use the above ingredients in the portions that are right for you. For a decent slice of bread, I used about a tablespoon of goat cheese, half of an endive and three beet slices. Drizzle with balsamic syrup, and sprinkle with sea salt and you're set.

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