4 slices (3 oz each) sourdough bread
2 tbsp hot honey
1 small wheel (8 ounces) brie, at room temperature, cut into thin strips
8 oz Aunt Nellie’s Diced Pickled Beets (1/2 jar or 2 individual diced pickled beet cups)
2 tbsp fresh basil, cut into thin strips
2 tbsp unsalted butter
1/2 tsp garlic salt, or to taste
Place two bread slices on cutting board. Drizzle with hot honey then add 4 ounces brie evenly across bread.
Drain beets and pat dry. Add evenly on top of brie followed by basil and remaining brie.
Spread 1 tablespoon butter on one side of remaining bread slices. Sprinkle with 1/4 teaspoon garlic salt. Place top piece of bread on each sandwich.
Heat cast-iron or frying pan over medium-low heat then add sandwiches butter sides down. Butter top sides and add remaining garlic salt.
Cook about 5 minutes on each side, or until bread is golden brown and cheese has melted, flipping halfway through.
Once sandwiches have cooked on both sides, remove from heat and serve.