Southwest Borscht and Tex/Mex Grilled Cheese

• For the soup
• (14 1/2 ounce) cans beets↗2 ounce
• carrots↗2
• green onion, chopped↗1⁄2 cup
• (14 ounce) cans chicken broth↗2 ounce
• napa cabbage, finely chopped↗2 cups
• butter↗1 tablespoon
• lemon juice↗2 tablespoons
• rosemary↗1 teaspoon
• cumin↗1 teaspoon
• cilantro, chopped↗1⁄4 cup
• black pepper↗1⁄2 teaspoon
• salt, to taste↗
• For the grilled cheese
• slices rye bread↗8

  8

• slices mozzarella cheese↗8
• slices monterey jack pepper cheese↗8
• tablespoon butter↗1
• tablespoon olive oil↗1
• For basil mayo
• cup mayonnaise↗1⁄4
• cup green chili pepper, diced↗1⁄4
• teaspoon cumin↗1⁄2
• tablespoons basil, chopped↗2
• teaspoon black pepper↗1⁄2
• tablespoons diced pimientos2

Step-by-step instructions

1. 1

   Using a food processor, shred beets, carrots, cabbage and green onions. Add to a large cooking pot

2. 2

   Add beet juice, chicken broth, rosemary and butter.

3. 3

   cook on low heat for 40 minutes

4. 4

   Add in lemon juice

5. 5

   Spoon into 4 bowls and garnish with freshly chopped cilantro, if desired.

6. 6

   For the sandwich.

7. 7

   Butter 4 slices of bread. Combine all six of the ingredients above to make the basil mayo. Spread the mayo on unbuttered side of the bread. Place an iron skillet on the burner at medium heat. Add olive oil.

8. 8

   Add one slice of pepper jack and one slice of mozzarella to each slice, place in hot skillet

9. 9

   Butter 2 other slices of bread. Put butter side UP on the top of each sandwich.

10. 10

    Cook about 2-3 minutes until brown. Using a spatula, carefully turn each sandwich over and cook 2-3 more minutes. Remove from pan. Let rest 5 minutes before slicing in half.

11. 11

    Serve with the soup and dip, if you like.