Salmon Burger with Chimichurri & Havarti
Roasted Cauliflower Havarti and Gouda Grilled Cheese
Recipe courtesy of Maria Lichty, Two Peas & Their Pod
Ingredients
Servings
For the sandwich:
- 1 small head of cauliflower sliced into flat, 3/8 inch-thick pieces
- 1 small yellow onion sliced into 1/4 inch-thick rounds
- 2 tablespoons softened butter
- salt to taste
- freshly ground black pepper to taste
- 4 slices Eureka! Saaa-Wheat organic bread
- 2 slices Arla® Gouda Cheese
- 2 slices Arla® Havarti Cheese
- ⅓ cup arugula
- 1 tablespoon olive oil
For the Lemon Mustard Aioli:
- ¼ cup light mayonnaise
- 1 small garlic clove, minced
- 2 teaspoons whole grain mustard
- 2 teaspoons fresh lemon juice
- salt to taste
- freshly ground black pepper to taste
Instructions
Instructions
Preheat oven to 400° F. Toss cauliflower and onion rounds with olive oil. Place on a baking sheet; add salt and black pepper to taste. Roast for 20 minutes or until cauliflower is golden brown and tender. Remove from oven, set aside to cool to room temperature. To make the aioli, add mayonnaise, garlic, mustard, lemon juice to a small bowl. Stir until combined. Season with salt and black pepper to taste. Butter the outsides of the Eureka! Saaa-Wheat organic bread; spread inside of slices with aioli. Layer half of the Arla® Gouda sliced cheese, roasted cauliflower and onion, half of the Arla® Havarti sliced cheese, and arugula. Top with the other slice of bread. Repeat with the remaining bread and ingredients. Heat a large skillet over medium heat and place sandwiches butter side down. Cook 4-6 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip sandwich and cook for an additional 3-4 minutes. Cut in half and serve immediately.
