Using What You Can - Pickled Beet Sandwiches

This is only my second summer canning and pickling, but boy did I go nuts. I think we spent at least one day each weekend in the kitchen. So I have pint after pint of different pickles, relishes and salsas. It can be a challenge to think of new ways to eat the same thing over and over.

This weekend we went to our friend's birthday party. We were asked to bring something for a potluck and I knew that I wanted to bring sandwiches. I also knew that I wanted to use some of our bounty from this summer. One of the sandwiches that I decided on was a pickled beet, arugula and goat cheese sandwich. It was simple, but so good!

Pickled Beet, Arugula and Goat Cheese Sandwich

Baguette
4 oz goat cheese, peppered
1/2 cup baby arugula
1 pint of pickled beets

Take one full baguette and slice lengthwise. Don't cut all the way through the bread. Hollow out the insides a bit (and save those yummy pieces for breadcrumbs later!).

Spread each side with goat cheese. Layer the arugula along both sides. Fill in with pickled beet slices.

Really, that's it. You can slice it into about 15 pieces if you are serving it as finger food/snacks or you can slice it into 4 full size sandwiches. Enjoy!

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