Sandwiches, Wraps & Panini
Roasted Beet and Gouda Grilled Cheese Sandwich
Prep Time: 10 | Cook Time: 5 | Servings: 2 | Calories: 676
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Prep Time
10
Cook Time
5
Servings
2
Calories
676
This colorful sweet-and-savory panini sandwich with Sargento® Sliced Gouda Cheese makes a filling vegetarian lunch.
Ingredients
- 4 slices thick-cut French bread
- 1 tbsp. olive oil
- 2 tsp. grainy mustard
- 4 slices Sargento® Sliced Gouda Cheese, halved
- 1 medium roasted beet, peeled and sliced
- 1 tbsp. honey
- 3 tbsp. toasted chopped walnuts
- 1/2 cup arugula
- Pinch each salt and pepper
- Tip: To roast beets, preheat oven to 375°F. Coat beets lightly with olive oil; wrap in foil. Place on baking sheet; roast for 45 to 50 minutes or until easily pierced with a fork. Let cool and remove skins. Roasted beets can be refrigerated in a sealed container for up to 5 days.
Directions
- Preheat panini grill to high. Brush one side of each bread slice with olive oil. Place greased side down on work surface.
- Spread mustard over two slices of bread. Top with cheese and beet slices; drizzle with honey and sprinkle with walnuts. Top with arugula; sprinkle with salt and pepper. Cap with remaining bread and press down gently.
- Place sandwiches in grill; close top plate and cook for about 5 minutes or until golden brown.
