8 thin slices whole-grain bread
4 teaspoons extra-virgin olive oil
4 ounces cheese (provolone, goat cheese, or your favorite)
1 medium red beet, scrubbed, peeled, and shredded (1 cup)
2 large carrots, shredded (1 cup)
1 pear, quartered, cored, and thinly sliced
2 cups arugula
2 teaspoons fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 Brush 1 side of each bread slice with 1/2 teaspoon oil. Spread 1/2 ounce goat cheese on other side of each slice. Layer beet, carrots, pear, and arugula on cheese side of 4 slices; drizzle with lemon juice, season with salt and pepper, and sandwich with remaining slices, cheese side down.
2 Heat a large nonstick skillet over medium. In two batches, cook sandwiches, pressing gently on tops with a spatula, until golden brown, about 3 minutes per side.
3 (I have had this without heating the sandwich and it is really tasty!)