Southwest Borscht and Tex/Mex Grilled Cheese

• 2 (14 1/2 ounce) cans beets
• 2 carrots
• 12 cup green onion, chopped
• 2 (14 ounce) cans chicken broth
• 2 cups napa cabbage, finely chopped
• 1 tablespoon butter
• 2 tablespoons lemon juice
• 1 teaspoon rosemary
• 1 teaspoon cumin
• 14 cup cilantro, chopped
• 12 teaspoon black pepper
• salt, to taste
• 8 slices rye bread
• 8 slices mozzarella cheese
• 8 slices monterey jack pepper cheese
• 1 tablespoon butter
• 1 tablespoon olive oil
• 14 cup mayonnaise
• 14 cup green chili pepper, diced
• 12 teaspoon cumin
• 2 tablespoons basil, chopped
• 12 teaspoon black pepper
• 2 tablespoons diced pimientos

1. Using a food processor, shred beets, carrots, cabbage and green onions.
2. Add to a large cooking pot
3. Add beet juice, chicken broth, rosemary and butter.
4. cook on low heat for 40 minutes
5. Add in lemon juice
6. Spoon into 4 bowls and garnish with freshly chopped cilantro, if desired.
7. For the sandwich.
8. Butter 4 slices of bread.
9. Combine all six of the ingredients above to make the basil mayo.
10. Spread the mayo on unbuttered side of the bread.
11. Place an iron skillet on the burner at medium heat.
12. Add olive oil.
13. Add one slice of pepper jack and one slice of mozzarella to each slice, place in hot skillet
14. Butter 2 other slices of bread.
15. Put butter side UP on the top of each sandwich.
16. Cook about 2-3 minutes until brown.
17. Using a spatula, carefully turn each sandwich over and cook 2-3 more minutes.
18. Remove from pan.
19. Let rest 5 minutes before slicing in half.
20. Serve with the soup and dip, if you like.

beets, carrots, green onion, chicken broth, cabbage, butter, lemon juice, rosemary, cumin, cilantro, black pepper, salt, rye bread, mozzarella cheese, pepper cheese, butter, olive oil, mayonnaise, green chili pepper, cumin, basil, black pepper, pimientos

Taken from www.food.com/recipe/southwest-borscht-and-tex-mex-grilled-cheese-384232 (may not work)