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Roasted Beet, Gorgonzola and Walnut Bread Panini

Roasted Beet, Gorgonzola and Walnut Bread Panini
Our vegetarian sandwich includes Gorgonzola, one of the great cheeses of Italy. Produced from cow's milk, this blue-veined cheese has a moist, creamy texture and complex flavor. Gorgonzola is named for a town outside Milan where the cheese was originally made.

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

Directions:

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.
Serves 1.
Williams-Sonoma Kitchen.