Beet, Bacon, Blue Cheese Panini

A rich and decadent sandwich to break the monotony of regular sandwiches!

Servings: 2 Paninis

Author:

Prep Time
45 minutes

Cook Time
15 minutes

Total Time
1 hour

Main Course Lunch

American

blue cheese bacon Beets panini

Instructions

1 Heat your oven to 425F.
2 Slice the top and tail off your beet. Tightly wrap the beet in tin foil, and
roast in the oven for about 30 minutes, or until soft all the way through.
3 While the beet roasts, prepare the bacon. I like my bacon crispy, but crispy
bacon can be hard to slice and eat in a panini. So cook it slightly less than
you normally would if you're a crispy bacon fan.
4 When the beet is soft, remove from the oven. Let it cool for a few minutes until
it can be handled. Unwrap from the tin foil. The skin should be easily pulled
away with your fingers. Peel the whole beet. Slice it into thin slices.
5 Heat your panini press to medium low heat. (Or a frying pan to medium low)
6 Slice open your buns. Layer in half the blue 1/4 of the blue cheese, followed by
half the beet, half the bacon, half the onion, and top with another 1/4 of the
blue cheese. Place the top half of the bun onto your sandwich. Repeat to build
the second panini.
7 Gently place your paninis into your press (or into your frying pan). And grill
until the bread is golden brown on both sides, and the cheese is nice and melty.
(If you're using a frying pan you will have to flip the sandwich. Do this
carefully!)
8 Remove the paninis from the press. Gently open your sandwich and fill each with
half the arugula. Slice in half and serve.