Roasted Beet, Gorgonzola And Walnut Bread Panini
Indulge in the unique and delightful combination of flavors found in this Walnut Bread Panini with Roasted Beets and Gorgonzola. This crispy, cheesy creation pairs the earthiness of roasted beets with the tangy richness of Gorgonzola, all nestled between slices of hearty walnut bread. Perfect for a satisfying lunch or a quick and scrumptious dinner option.
— Constant Cookbook
Ingredients
- 2 slices walnut bread, each 1/2 inch thick
- Olive oil for brushing
- 2 Tbs. mayonnaise
- 4 large, thin slices roasted beets
- Salt and freshly ground pepper, to taste
- 1 oz. Gorgonzola or other blue cheese, sliced or
- crumbled
- 1/4 cup baby arugula
Instructions
- Preheat an electric panini maker according to the manufacturer's instructions.
- Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 Tbs. mayonnaise. Place the beets on one slice and season with salt and pepper. Top with the cheese and arugula, then with the other bread slice, oiled side up.
- Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
- Transfer the sandwich to a cutting board and cut in half. Serve immediately.
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