It’s no secret that we love a good beet grilled cheese here at culture. But this grilled cheese is something special; creamy gorgonzola softens in between two slices of rustic wheat bread that’s also stuffed with tender beet medallions and blanched beet greens…mmm, mmm, mmm. The folks over at the New York Times really know how to do it. Find the delicious recipe below. We suggest trying this recipe with Gorgonzola Dolce as well — you know, just to see which version you like better.
I pulled a couple of slices of bread from the freezer, looked in my cheese bin, and here is what I slapped together.
I loved it so much that I made it again the next night. It’s always a good idea to blanch greens as soon as you get them home from the market. You never know when you’ll want to use them in a pinch.
Photo by Andrew Scrivani for The New York Times
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
