Step 1

Add Pastrami Spice to dry skillet and toast over medium heat until fragrant. Remove from heat, and finely crush using mortar and pestle. Spread spice mixture in shallow dish and roll in beets to coat.

Step 2

Heat oven to 350˚F. Lay sheet of foil flat, and add beets, bay leaves and any remaining spices. Fold edges of foil to create packet around beets. Cover with second sheet of foil and seal tightly.

Step 3

Place packet on sheet tray and roast until beets are very soft, 2–3 hours. Remove from oven and cool completely, then use mandolin or sharp knife to slice very thin.

Step 4

Heat broiler to high and toast sourdough bread to desired doneness. Remove from heat, and spread each slice immediately with Balsamic Mayo. Divide chèvre between 4 bread slices. Divide arugula among cheese-covered slices, then cover each with two layers of sliced beets. Top with remaining bread slices. Makes 4 sandwiches.