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Beet, Bacon, Blue Cheese Panini

A rich and decadent sandwich to break the monotony of regular sandwiches!
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Lunch, Main Course
Cuisine American
Servings 2 Paninis


  • 1 Large Beet
  • 6 Slices of good quality Bacon
  • 1/8 of a Red Onion Very thinly sliced
  • 2 tbsp Crumbly Blue Cheese
  • 1 cup Arugula
  • 2 Soft Panini Buns Or other soft rolls
  • Salt and Pepper to taste


  • Heat your oven to 425F.
  • 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.
  • 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.
  • 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.
  • Heat your panini press to medium low heat. (Or a frying pan to medium low)
  • 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.
  • 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!)
  • Remove the paninis from the press. Gently open your sandwich and fill each with half the arugula. Slice in half and serve.
Keyword bacon, beets, blue cheese, panini