Grilled Gorgonzola and Beet Green Sandwich

This dish is the one that inspired me to devote a week of Recipes for Health to toaster-oven vegetable and grilled cheese sandwiches. I made it one night after a day preparing enough quiche to feed 80 for a book signing. When I got home I had still more quiches to make in my own kitchen, and the last thing I wanted to do was cook dinner for myself.

But I was hungry. So I looked in the refrigerator and found a bowl of beet greens that I’d blanched a day or two earlier, and roasted beets that had once been attached to those greens. 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.