Good morning! I hope everyone had a great long weekend (even though Columbus Day has got to be the strangest holiday going seeing as it’s common knowledge ol’ Chris was a huge douche bag). I hung around Boston and got to go to the Sox game on Saturday, carved some pumpkins, watched the Pats out in Southie on Sunday, didn’t give anyone blankets dipped in small pox—all in all, a great little weekend.
Today’s post is a quickie because I want to focus on studying this week, but I just had to share this sandwich with you guys. It’s nothing groundbreaking, but it’s delicious. I decided the roasted beet hummus I posted last week works even better as a sandwich spread than as a dip, so I made a big batch and used it to make this sandwich every day for lunch last week.
I try to limit the amount of dairy I eat, but when I do need some cheese in my life, I opt for goat’s milk cheese over cow’s because it’s easier for our bodies to digest. You can also serve this sandwich open-face style if you want to cut down on the bread.
Serve this roasted beet hummus and goat cheese combo as a traditional or open-face sandwich.
- Roasted beet hummus (recipe HERE)
- Goat cheese
- Handful of arugula
- Thinly sliced apple (I used honeycrisp)
- Bread of your choice (I used whole wheat)
- Toast the bread.
- Spread on a generous amount of roasted beet hummus.
- Top with crumbled goat cheese (or, if it’s spreadable, you can spread it on top), thin apple slices and arugula.