SOUTHWEST BORSCHT AND TEX/MEX GRILLED CHEESE
This is soup and a sandwich, adult style. You won't get a tastier version in a restaurant, and this is easy and inexpensive but full of flavor. The sweetness of the beets goes well with the smokiness of the cumin and the tang of the green chile. You can use any artisan bread you like for the sandwich. We like rye bread because it goes with the borscht. Feel free to experiment.
Provided by pamela t.
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Using a food processor, shred beets, carrots, cabbage and green onions. Add to a large cooking pot
- Add beet juice, chicken broth, rosemary and butter.
- cook on low heat for 40 minutes
- Add in lemon juice
- Spoon into 4 bowls and garnish with freshly chopped cilantro, if desired.
- For the sandwich.
- Butter 4 slices of bread. Combine all six of the ingredients above to make the basil mayo. Spread the mayo on unbuttered side of the bread. Place an iron skillet on the burner at medium heat. Add olive oil.
- Add one slice of pepper jack and one slice of mozzarella to each slice, place in hot skillet
- Butter 2 other slices of bread. Put butter side UP on the top of each sandwich.
- Cook about 2-3 minutes until brown. Using a spatula, carefully turn each sandwich over and cook 2-3 more minutes. Remove from pan. Let rest 5 minutes before slicing in half.
- Serve with the soup and dip, if you like.
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