Grilled Gorgonzola and Beet Green Sandwich

• 2 large slices whole-wheat country bread (3 ounces total)
• 1/2 garlic clove (optional)
• About 3/4 ounce (3 tablespoons crumbled) Gorgonzola or creamy blue cheese
• 13 cup chopped blanched beet greens
• Chopped fresh herbs such as parsley, thyme, rosemary, marjoram (optional)
• 1/2 teaspoon extra-virgin olive oil
• 1 small or 1/2 medium beet, sliced thin

1. Rub surface of one slice of bread with the cut clove of garlic if desired.
2. Spread blue cheese over the bread.
3. If you wish, save a little cheese for the top slice.
4. Toss greens with herbs if desired.
5. Spoon over cheese and press down onto the bread.
6. Drizzle on 1/4 teaspoon olive oil.
7. Arrange beet slices over the greens.
8. If desired, add a little more cheese: either spread on the top slice of bread or sprinkle it over the beets.
9. If desired, rub second piece of bread with the cut garlic clove before spreading with cheese.
10. Place over beets and press down firmly.
11. Drizzle remaining olive oil over the top slice.
12. Toast in toaster oven for 3 to 4 minutes, until cheese has melted.
13. Remove from toaster, press down firmly, cut in half and serve.

bread, garlic, blue cheese, fresh herbs, extravirgin olive oil, thin

Taken from cooking.nytimes.com/recipes/1016396 (may not work)