Grilled Cheese Sandwich with Pt. Reyes Farmstead Toma, Pickled Golden Beet Slaw & Whole Grain Mustard

Yield: 4 servings

Chef: Chef Brian Streeter

Grilled Cheese Sandwich with Pt. Reyes Farmstead Toma, Pickled Golden Beet Slaw & Whole Grain Mustard


  • 8 slices of your favorite bread
  • 4 oz. unsalted butter, room temperature
  • ¼ c. whole grain mustard
  • 1 lb. Pt. Reyes Farmstead Toma Cheese, grated
  • 2 c. homemade pickled golden beet slaw*

Golden Beet Slaw

  • 1 small head green cabbage
  • 2 large golden beets, peeled
  • 2 large rutabagas, peeled
  • 3 large carrots, peeled
  • ¼ c. kosher salt
  • 2 tsp. turmeric


Lay all the slices of bread out on a flat work surface. Generously spread butter on each piece and turn over. Generously spread the whole grain mustard on the side facing up. Top each slice with about a ½ c. loosely packed grated cheese. Top half the slices with about a ½ c. of the pickled slaw. Pair the slices up so you have one with cheese and one with cheese and slaw. Flip the piece with cheese onto the one with slaw and press together. Set a large cast iron pan or non-stick skillet over medium heat. Set two sandwiches in the pan while the pan is still heating up. Cook until bread is brown, crisp and cheese is beginning to melt. Flip the sandwiches and continue cooking until the second side is crisp and cheese has melted. Cut in half on a diagonal and serve immediately.

*The golden beet slaw is a combination of shredded cabbage, golden beets and rutabagas that have been lightly salted and seasoned with a turmeric, packed into a jar with a weight on top and allowed to ferment for a week before being stored in the refrigerator. You can substitute another pickled vegetable or sauerkraut in its place. The goal is to have something crunchy and slightly sour in the center of the sandwich to offset the richness of the cheese.

Golden Beet Slaw Preparation:

Shred all the vegetables and place in a large bowl to mix. Sprinkle the salt and the turmeric over the top and toss into the vegetables to evenly distribute, squeezing the vegetables while you’re doing this to bruise them. This helps start the fermentation process. Pack into an open-top container, place a weight on top of the slaw and set on sheet pan. (During the earlier part of the fermentation process the vegetables will release a lot of CO2 and possible bubble over.) Transfer to a cool dark place. Check on the slaw after the first day. The vegetables should have started to release their liquid. At this point, you want to ensure that the vegetables are completely covered with liquid, so if not covered, add a little water. After 3 or 4 days, taste the slaw and continue to age to your liking, then store in the refrigerator.

Enjoy with a glass of Cakebread Cellars Vin de Porche.

Note: Pt. Reyes Farmstead is a producer of fine artisan cheeses located in Marshall, CA. You can find their cheeses at finer cheese counters or order online.