White Toast with Cheddar and Beetroot
Elevate your sandwich game with this vibrant and satisfying White Toast with Cheddar and Beetroot recipe. Featuring the creamy richness of melted cheddar cheese paired with the earthy sweetness of thinly sliced cooked beetroot, this toasted sandwich is a flavor-packed fusion of textures and colors. Buttered white bread is toasted to golden perfection, layered with gooey melted cheese and seasoned beetroot, then crisped up for a delightful crunch in every bite. Ready in just 20 minutes, this easy and unique recipe is perfect for a quick lunch or an indulgent snack. Garnish with fresh parsley for a pop of freshness, and serve warm for the ultimate comfort food experience. Perfect keywords: white toast, cheddar sandwich, beetroot recipes, quick sandwich ideas, melted cheese sandwiches.
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Recipe Information
Ingredients
- 4 pieces white bread slices
- 120 grams cheddar cheese
- 2 small cooked beetroot
- 2 tablespoons butter
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 teaspoons fresh parsley (optional, for garnish)
Instructions
Peel the cooked beetroot (if not already peeled) and slice it into thin, even rounds. Set aside.
Grate the cheddar cheese using a box grater and keep it ready for use.
Butter one side of each slice of white bread generously.
Heat a large non-stick pan or griddle over medium heat. Place the bread slices buttered-side down onto the pan.
Toast the bread slices for 2-3 minutes until the bottom is golden brown and crisp.
Flip the slices over and sprinkle the grated cheddar cheese evenly over the unbuttered side of two slices. Allow the cheese to melt slightly, about 2 minutes.
Top the cheese-covered slices with the thinly sliced beetroot. Sprinkle with salt and black pepper to taste.
Take the remaining two slices of toasted bread and place them on top of the beetroot, buttered-side up, to form two sandwiches.
Cook the sandwiches for another 2-3 minutes on each side, pressing lightly with a spatula, until the cheese is fully melted and the bread is golden brown.
Remove the sandwiches from the pan and let them rest for a minute before slicing them in half. Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 13.2 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 602 mg | 46% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
