Ingredients
Equipment
Method
Bread
- Although this sandwich is suitable for any bread you like, the traditional French baguette is a game changer. Check out "Master Artisan Bread" (Premium membership) to learn more about it.
Goat Cheese
- This sandwich can be imagined with different types of goat cheese—freshly packed into logs or aged, depending on your taste and texture preferences.
Cardinal Puree
- Cardinal purée can be substituted for cooked and sliced beetroots. Paper-thin raw beetroots can also be made into pickles.
- Cardinal purée can be made in advance and kept frozen for months. Reheat for about 20 minutes over medium-low heat to thicken it. Let it cool, and chill in a pipping bag ready to be used.
Nut Mixture
- Gather nuts and cocoa nibs in a freezer bag, and crush them using the bottom of a saucepan or rolling pin (chase the air out before zipping it shut, keep it slightly open). Lightly toast the crushed nuts on the stove over medium heat. Once toasted, transfer the nuts to a large plate to cool faster.
Wrapping Cheese Log in Nuts
- Roll goat cheese logs in the toasted nuts (you may remove some of the cheese rind if the nuts resist sticking). Place the prepared logs on a baking tray and freeze for 20 minutes.
- Then cut into slices. Arrange the goat cheese slices on a tray, drizzle with some honey, and season with fleur de sel and ground black pepper.
Sandwich Assembly
- Slice the baguette lengthwise. Pipe some of the cardinal beet purée onto it.
- Top with arugula or other greens you like. Add more beet purée and red onion-raspberry pickles. Add cheese slices and dried fruits.
- Drizzle with olive oil and thyme. Close the sandwich and enjoy!
