Balsamic Pickled Beet & Basil Grilled Cheese

Basil and Parsley Butter

1. Finely mince the herbs.
2. Place the herbs and the other ingredients in a bowl and mix until well incorporated. Add salt to taste. You can leave it at room temperature so that it remains spreadable, or freeze it if you would like to use it later.
3. Alternatively, place all the ingedients in a small food processor and process until the herbs are finely minced and mixed will with the butter. Taste and season with salt.

To Assemble the Grilled Cheese

1. Generously spread the basil butter on the outside and inside of each slice of bread.
2. Layer a little of the sliced red onions, then the drained beet pickle (about 2-3 tbsp on each sandwich or however much you prefer) on half the number of bread slices you have.
3. Add about ¼ - ½ cup of shredded cheese to the same bread slices, and crumble some goat cheese on top. Next add the chilli slices, if you prefer (seeded or de-seeded). You can add some chopped parsley too if you like, but that's not necessary).
4. Place the second slice of bread on top.
5. Preheat your nonstick pan or grill pan to medium and brush it with some oil to prevent sticking. When the pan is hot, place the sandwiches on it and grill for about 3 minutes per side (until the side is golden brown and the cheese is melting).
6. Alternatively you can press your sandwich in a panini press.
7. Cut the sandwich in half and serve as is or with a side salad while still warm.