Double Cheese Beef Panini Recipes

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DOUBLE-CHEESE BEEF PANINI



Double-Cheese Beef Panini image

Nothing beats a piping hot panini when it comes to a speedy, satisfying lunch or supper. Blue cheese and horseradish give my family-approved sandwich zip.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup mayonnaise
1/4 cup crumbled blue cheese
2 teaspoons prepared horseradish
1/8 teaspoon pepper
1 large sweet onion, thinly sliced
1 tablespoon olive oil
8 slices white bread
8 slices provolone cheese
8 slices deli roast beef
2 tablespoons butter, softened

Steps:

  • In a small bowl, combine the mayonnaise, blue cheese, horseradish and pepper; set aside. In a large skillet, saute onion in oil until tender., Spread mayonnaise mixture over one side of each slice of bread. On four slices, layer one piece of cheese, two slices of roast beef, sauteed onion and another piece of cheese; top with remaining bread., Spread butter over both sides of sandwiches. Cook on a panini maker or indoor grill for 2-3 minutes or until bread is browned and cheese is melted.

Nutrition Facts : Calories 639 calories, Fat 44g fat (18g saturated fat), Cholesterol 91mg cholesterol, Sodium 1340mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.

RIB EYE STEAK PANINI



Rib Eye Steak Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
1 small red bell pepper, cored, seeded and thinly sliced
1 teaspoon herbes de Provence
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
One 1-pound boneless rib eye steak, cut into 1/4-inch-thick slices
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup jarred tomato-basil sauce, such as Giada DeLaurentiis for Target
4 kaiser rolls, halved
1 1/3 cups arugula
4 slices sharp provolone

Steps:

  • Preheat a panini maker.
  • For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside.
  • For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.
  • For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes.

Nutrition Facts : Calories 521, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 77 milligrams, Sodium 939 milligrams, Carbohydrate 46 grams, Fiber 2 grams, Protein 36 grams, Sugar 10 grams

CHEESESTEAK PANINI



Cheesesteak Panini image

Provided by Ree Drummond : Food Network

Time 40m

Yield 2 sandwiches

Number Of Ingredients 17

6 tablespoons salted butter
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1/2 yellow onion, sliced
1/2 teaspoon kosher salt
8 ounces thinly sliced deli roast beef
Couple dashes of Worcestershire
2 tablespoons whole-grain mustard
4 slices thick-sliced bread (Texas toast)
4 slices provolone cheese
1/4 cup Homemade Cheese Sauce, recipe follows
One 1-pound block processed cheese, such as Velveeta, cut into cubes
One 5-ounce can evaporated milk
1 teaspoon dry mustard
1 teaspoon white wine vinegar
Pinch kosher salt
1 clove garlic

Steps:

  • Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
  • Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
  • To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
  • Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
  • Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
  • Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
  • Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

SHEET-PAN PARTY PANINIS RECIPE BY TASTY



Sheet-pan Party Paninis Recipe by Tasty image

Here's what you need: melted butter, bread, cheddar cheese, ham, shredded monterey jack cheese, bacon, boneless, skinless chicken breast, ranch dressing, shredded cheddar cheese, roast beef, onion, provolone cheese, steak, pepper, shredded mozzarella cheese, avocado, fresh mozzarella cheese, sundried tomato, tomato, fresh basil, turkey

Provided by Matthew Johnson

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 21

½ cup melted butter
24 slices bread, divided
4 slices cheddar cheese
4 slices ham
¼ cup shredded monterey jack cheese
6 slices bacon, cooked, divided
1 boneless, skinless chicken breast, grilled and sliced
2 tablespoons ranch dressing
¼ cup shredded cheddar cheese
6 slices roast beef
½ cup onion, sauteed, divided
6 slices provolone cheese
½ lb steak, grilled, sliced
¼ cup pepper, sauteed
¼ cup shredded mozzarella cheese
5 slices avocado
5 slices fresh mozzarella cheese
2 tablespoons sundried tomato, chopped
3 slices tomato
2 tablespoons fresh basil, chopped
4 slices turkey

Steps:

  • Pour half of the melted butter onto a large sheet tray, brushing it across the entire surface.
  • Shingle 12 slices of the bread onto the sheet pan, making sure each slice overlaps and the bread reaches the edges.
  • Preheat oven to 400°F (200°C).
  • Place any fillings you choose onto the bread. You can mix and match any flavor combos you prefer!
  • For the ham and cheese sandwich, place 2 slices of cheddar cheese on the bread, four slices of ham, and 2 more slices of cheddar cheese.
  • For the chicken-bacon-ranch sandwich, place the shredded Monterey Jack cheese, 3 bacon slices, grilled chicken slices, and ranch dressing on the bread.
  • For the roast beef and onion sandwich, sprinkle on the shredded cheddar cheese, sliced roast beef, and half of the sautéed onions.
  • For the cheesesteak sandwich, add the provolone cheese, grilled steak, sautéed onions, and sautéed peppers.
  • For the turkey-bacon-avocado sandwich, add the shredded mozzarella cheese, sliced turkey, 3 slices of bacon, and the avocado.
  • For the tomato basil mozzarella, add the sliced fresh mozzarella cheese, sun-dried tomato, 3 tomato slices, salt, pepper, and chopped basil.
  • After all your fillings are in place, shingle another 12 slices of bread on top of the fillings.
  • Brush the bread with the remaining melted butter.
  • Place a second sheet pan over all the sandwiches and press down. Place heavy objects that can withstand oven heat, such as heavy pots or pans, on top of the pan to press the sandwiches.
  • Bake the sheet pan for 20 minutes or until the fillings have warmed through.
  • Remove the heavy objects and the top sheet pan, and bake the pressed sandwiches for another 20 minutes or until the bread turns golden brown and crisps up.
  • Remove the sandwiches from the oven, carefully flip the tray onto a large cutting board, and slice squares of sandwiches.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 23 grams, Sugar 1 gram

ROAST-BEEF CHEDDAR PANINI



Roast-Beef Cheddar Panini image

Make and share this Roast-Beef Cheddar Panini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

1 large onion, sliced
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup prepared creamy horseradish sauce, divided
8 slices whole wheat bread
1 lb deli roast beef, slices
4 slices cheddar cheese (or Swiss cheese, or provolone cheese)
1 tablespoon melted butter

Steps:

  • Stir/saute the first 3 ingredients in a lightly greased skillet over med-high heat for 8 minutes or until the onion is tender.
  • Spread 1 T. horseradish sauce on each of 4 bread slices; top evenly with roast beef, cooked onion, and cheese.
  • Top with remaining bread slices.
  • Brush melted butter on both sides of sandwich.
  • Cook in a preheated panini press 2 to 3 minutes or until golden brown.
  • Serve with remaining horseradish sauce.

Nutrition Facts : Calories 735, Fat 35, SaturatedFat 16.6, Cholesterol 236.4, Sodium 4902.8, Carbohydrate 37, Fiber 5.4, Sugar 8.4, Protein 67.5

CHEESESTEAK PANINI



Cheesesteak Panini image

Make and share this Cheesesteak Panini recipe from Food.com.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

6 ounces Steak-ums or 6 ounces shaved rib eye steaks
2 slices French bread (thin large oval slices)
2 ounces American cheese or 2 ounces Cheese Whiz
1/2 cup mushrooms (or a combination) or 1/2 cup green pepper (or a combination)
2 -3 tablespoons butter
salt (to taste)
pepper (to taste)
banana peppers (optional) or pickle (optional)

Steps:

  • Saute the vegetables in half the butter on a stove top griddle until soft, then top with the thinly sliced steaks, cooking until cooked through, seasoning to taste with salt and pepper.
  • Place cheese on bread with steak and veggie mix and top with peppers or pickles if you like.
  • Place bread slices together, butter each outer side and place on a panini maker, George Foreman grill, or griddle with bacon press.
  • Grill sandwich until outside is crisp and golden, turning if you make it on the stove top griddle.

Nutrition Facts : Calories 1312.6, Fat 88, SaturatedFat 44.7, Cholesterol 221, Sodium 1557.9, Carbohydrate 75.8, Fiber 5, Sugar 4.1, Protein 54.8

ITALIAN ROAST BEEF & GRILLED CHEESE PANINI



Italian Roast Beef & Grilled Cheese Panini image

Green peppers, oregano and mayo with olive oil give this Roast Beef & Grilled Cheese Panini on Italian bread a breezy Mediterranean flair.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 6

8 slices Italian bread
4 KRAFT Big Slice Colby Jack Cheese Slices
20 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
1 green pepper, sliced
1/4 cup KRAFT Mayo with Olive Oil
1/4 tsp. dried oregano leaves

Steps:

  • Heat panini grill.
  • Fill bread slices with cheese, meat and peppers to make 4 sandwiches.
  • Mix mayo and oregano until blended; spread onto outsides of sandwiches.
  • Grill, in batches if necessary, 2 to 3 min. or until cheese is melted and sandwiches are golden brown.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 930 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 18 g

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