Prepare the Bread:

Brush one side of each slice of bread with coconut oil, ensuring full coverage for a crisp, golden crust when grilled.

Make the Balsamic Beet Mixture:

In a small bowl, mix 1 tablespoon Beet Spreggies, 1 tablespoon balsamic vinegar, 1/2 tablespoon olive oil, and 1/2 tablespoon water. Adjust as needed to form a spreadable paste—add more liquid if it’s too thick or more beet powder if it’s too runny. The balsamic flavor will seem strong at first but will mellow once combined with the cheese.

Assemble the Sandwich:

Spread the balsamic beet mixture evenly on the unbrushed side of one slice of bread. Sprinkle 1-2 tablespoons of shredded parmesan cheese on top and add a few cracks of freshly ground black pepper. On the other slice of bread, layer mozzarella cheese, ensuring full coverage. Press both slices together to form the sandwich.

Pre-Melt the Cheese (Optional):

For a quicker and more even melt, microwave the assembled sandwich for 30 seconds before grilling.

Grill the Sandwich:

Heat a pan over medium heat and place the sandwich in the pan. Cook for about 2-3 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crisp.

Serve and Enjoy:

Remove from the pan, let cool slightly, then slice and enjoy warm. The combination of tangy balsamic, nutty parmesan, and creamy mozzarella makes for a grilled cheese that’s as visually striking as it is delicious.