Need to change up your normal sandwich routine? Here's a great grilled sandwich that is full of flavor and anything but ordinary!
Heat up your griddle or panini press while you prep these sandwiches. First prep the pickled 'Unbeetable' beets by slicing them thinly (no more than 1/4" thick). They are just a little too thick otherwise right out of the jar for this sandwich. Put a couple layers of sliced roasted turkey meat on one piece of the sourdough bread. Be sure to loosely fold them or do them in curls so that the meat just doesn't lay flat and make your sandwich too dense. Season the meat with just a little salt and pepper. Then put a layer of the thinly sliced beets over the meat. Be generous, but leave a little space between the beets so that you don't end up with one solid layer of beets. You also want some space for cheese to melt in between and on to the turkey meat. Now put a layer of sliced piece of brie among the beets enough so that when the brie melts you have a nice thin layer of cheese everywhere. Place the other piece of bread on top.
Grease your skillet with a little butter or olive oil. Place your sandwiches on the grill and toast until the bread is golden brown on both sides and the cheese is nicely melted inside. Make sure your griddle isn't so hot that the bread toasts before the cheese has a chance to melt.
Cut each sandwich in half to expose the beautiful beet color inside. And let's face it, for some reason the first bite of a sandwich cut in half always tastes better than eating from the outside. Besides, a sandwich made from a full piece of sourdough is just too big to eat!
