French Dip Panini Recipe 445

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FRENCH DIP PANINI RECIPE - (4.4/5)



French Dip Panini Recipe - (4.4/5) image

Provided by á-2788

Number Of Ingredients 9

DIRECTIONS:
1 sweet yellow onion, sliced into 1/4″ rings
1 tablespoon olive oil
Salt and pepper
French bread, thick slices
Mayonnaise or roasted garlic aioli (here's an easy recipe on Art & Aioli - thanks, Nicole!)
Roast beef, thinly sliced
Gruyère cheese, grated
Au jus (see recipe on For the Love of Cooking)

Steps:

  • In a skillet, heat olive oil over medium heat. Season onions with salt and pepper and sauté in the olive oil for 15-20 minutes until caramelized. Preheat panini grill to medium-high heat (375°F). Spread a thin layer of mayonnaise or roasted garlic aioli on a slice of bread. Top with roast beef, onions and cheese. Close the sandwich with another slice of bread. Grill 7-8 minutes until cheese is melted and grill marks appear. Serve immediately with au jus and enjoy!

FRENCH DIP PANINI



French Dip Panini image

Make and share this French Dip Panini recipe from Food.com.

Provided by Ludwigj

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons butter, softened
1 shallot, finely chopped
1 tablespoon cornstarch
2 cups beef broth
1 lb sliced roast beef
1 baguette, split lengthwise and sliced crosswise into 4 sections
4 ounces sliced monterey jack pepper cheese

Steps:

  • In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Add the cornstarch and cook for 1 minute. Whisk in the beef broth.
  • Add the roast beef to the sauce and warm over low heat.
  • Preheat a nonstick grill pan over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese and the remaining baguette sections. Place the 4 panini on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the panini and cook for 2 minutes longer.
  • Remove the panini from the heat and divide the sauce among 4 small bowls for dipping.

Nutrition Facts : Calories 1173.5, Fat 34.5, SaturatedFat 17.6, Cholesterol 144.2, Sodium 2076.4, Carbohydrate 147.4, Fiber 6.2, Sugar 6.7, Protein 69

PILGRIM PANINI DIP SANDWICH



Pilgrim Panini Dip Sandwich image

Serve sliced turkey and provolone Panini style or just grill on sliced bread, and you have a turkey version of a 'French Dip' sandwich. Serve the dip in wide mouthed bowls and dip the sandwich into the sauce (which is our version, adapted from Recipe #106741). It's warm and sweet and spicy and hey!.... that's my dip your dippin into, get your own!

Provided by 2Bleu

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (12 ounce) can cranberry sauce (gelatine, not whole berry)
1 cup orange juice
1 cup ginger ale
2 tablespoons light brown sugar
1/4 teaspoon salt
12 slices whole wheat bread (or hoagie rolls)
2 lbs roasted turkey breast, shaved
6 ounces provolone cheese (12 slices)

Steps:

  • Combine all Dip ingredients in a saucepan, and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 25 minutes or until liquid is reduced by half. Meanwhile, make the sandwiches and grill.
  • Serve the dip in small (wide mouthed) individual dishes next to each guests plate along with the panini.

Nutrition Facts : Calories 610, Fat 20.7, SaturatedFat 8.3, Cholesterol 117.8, Sodium 751.1, Carbohydrate 60.8, Fiber 4.5, Sugar 36.2, Protein 46.2

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