This colorful sweet-and-savory panini sandwich with Sargento® Sliced Gouda Cheese makes a filling vegetarian lunch.
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.
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.