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.
To find more family-friendly meals fit for busy weeknights, visit AuntNellies.com and READSalads.com.