• Lightly spread one side( the "outside") of each of the bread slices with olive oil (or butter), spread the other side ( the "inside" of the sandwich) with pesto.
• Layer gouda and roasted beets on top of pesto.
• Heat a skillet over medium-low heat ( or heat a grill pan or panini press)
• Place the sandwich on the sk.illet ( or grill pan) and cook on one side until the bread is toasted and cheese is melting.
• Flip sandwich over and continue cooking until cheese is melty and bread is toasty.
• Open sandwich and add some fresh spinach leaves.
• Let cool a few minutes before cutting.
  

Yum! Yum! Yum!