Beet, Fennel & Spinach with Whipped Feta Sandwich

January 13 2017, Friday Dinner

WHAT

• Sourdough sliced bread
• butter
• 1-2 small Boiled beets thinly sliced
• 1/2 fennel bulb thinly sliced
• handful of  julienne spinach
• splash of balsamic vinegar
• salt and pepper per taste

WHAT for Whipped Feta:

• 1 Jalapeno or Serrano or other green chili
• 1 clove of garlic
• Juice and zest of 1 lemon
• 2-3 tbsp olive oil
• 6-8 mint leaves
• 1/2 tsp dried dill (optional)
• 1 tablespoon olive oil
• Per taste pepper (if needed only)
• 1/2 cup feta cheese

HOW:

• Mix sliced boiled beets, sliced fennel, julienne spinach and add splash of blasamic vinegar and black pepper and let it marinate for few minutes.
• Flame or oven roast green chili till the skin turns black, let it cool. Remove charred skin and slice the chili in half and discard seeds and vains.
• Add olive oil, lemon juice, mint leaves, garlic and green chili and blend it together. 
• Add feta to the above mixure and blend until smooth (add little more olive oil if too thick)
• Remove in a bowl, add dill, lemon zest and black pepper if needed. 
• Apply whipped feta spread one one side and butter on other side of a slice, do the same for second slice.
• Add beets fennel and spinach mixture on top of feta spread and cover with other slice with feta spread facing down so that beets are in between cheese.
• Grill both sides with butter on low temperature on a griddle until crisp.
• Enjoy!