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Pickled Baby Beet Hoagie

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Learn more about eating and cooking locally on Kristin's blog, The Intentional Minimalist.

See this recipe in our featured web article Northern Michigan Food: 6 Simple Sammies From Intentional Minimalist.

Ingredients

Farm fresh local baguette

Local raclette cheese

Farm fresh local mustard greens

Farm fresh local cilantro

Pickled baby beets and french breakfast radishes (recipe link)

Local cherry honey mustard

Preparation

Preheat oven to 350 degrees.

Per hoagie, slice a six inch long baguette and slice baguette in half. Per hoagie, slice four one eighth inch slices of raclette cheese. Lay raclette cheese slices on bottom half of baguette and place in oven for five minutes or until raclette cheese begins to melt.

Per hoagie, remove one half cup mustard greens from stems and two tablespoons cilantro leaves from stems.

Remove bottom half of baguette from oven with melted raclette cheese. Place mustard greens on top of melted raclette cheese.  
Slice a few pickled baby beets. Top mustard greens with one quarter cup of pickled baby beets, pickled red onions, pickled french breakfast radishes and cilantro leaves. Spread one half tablespoon cherry honey mustard on top half of baguette and enjoy!