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5 from 1 vote

Melted Gouda Panini with Roasted Beets and Pesto

Prep Time1 hr
Cook Time5 mins
Total Time1 hr 5 mins
Servings: 2


  • 4 slices artisan bread I used dark rye
  • 1 medium beet roasted and cut in small pieces
  • 2 tbsp pesto your favorite variety. I like Pasta Prima Superfood Pesto
  • sliced gouda
  • handful of fresh spinach washed
  • olive oil to brush on bread or butter


  • 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!