Pot Roast And Arugula Panini Recipes

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ROAST BEEF AND CAMEMBERT PANINI WITH ARUGULA AIOLI



Roast Beef and Camembert Panini with Arugula Aioli image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium yellow onion, thinly sliced
2 sprigs fresh thyme
1 bay leaf
1 clove garlic, peeled and crushed
Kosher salt and freshly cracked black pepper
1 cup mayonnaise
2 cups packed arugula
2 tablespoons fresh lemon juice
Kosher salt
8 slices sourdough bread
One 8-ounce wheel Brie, thinly sliced
1/2 pound sliced roast beef
2 tablespoons extra-virgin olive oil

Steps:

  • For the caramelized onions: Place a large, heavy bottomed pot over medium heat. Add the olive oil and butter and heat until the butter melts. Add the onions, thyme sprigs, bay leaf and garlic. Sprinkle the onion mixture with 1 teaspoon salt and 1/2 teaspoon pepper and cook over medium heat, stirring frequently, until the onions are soft and golden brown, 45 minutes.
  • For the arugula aioli: Meanwhile, add the mayonnaise, arugula, lemon juice and 1/4 teaspoon kosher salt to the carafe of a high-speed blender. Blend on high speed until it becomes a smooth sauce that is vibrant green in color, about 30 seconds. Set aside for sandwich assembly or store, refrigerated, in an airtight container for up to 2 weeks.
  • For the panini: Lay 2 pieces of bread out on a work surface. Spread each piece of bread with 1 tablespoon of arugula aioli. Place 3 slices of Brie on 1 piece of bread. Layer the roast beef over the Brie. Spread 3 tablespoons of caramelized onions over the beef. Close the sandwich with the other piece of bread, aioli facing in. Repeat this process to assemble 3 more sandwiches.
  • Place a large saute pan over medium heat. Gather a piece of parchment paper and a cast-iron pan to use as a weight on top of the sandwiches.
  • Pour 1 tablespoon olive oil into the pan, followed by 2 sandwiches. Lay the parchment over the sandwiches and cover with the cast-iron pan. Gently press the cast iron into the sandwiches and cook until the bread is golden brown and crispy, about 2 minutes. Remove the cast-iron pan and parchment and flip the sandwiches over. Replace the parchment and cast-iron pan and cook the sandwiches until the bread is toasted and the cheese begins to melt, about 2 minutes more. Remove the sandwiches from the pan and repeat this process with the remaining tablespoon of olive oil and 2 sandwiches.
  • Cut each panini in half to serve.

BAT-P (BACON, ARUGULA AND TOMATO PANINI)



Bat-P (Bacon, Arugula and Tomato Panini) image

Use whatever bread you choose, but I wouldn't recommend rye like I used. (Hey, I kinda rhymed!) I added some of my Recipe #160747 to my panini, but you can certainly do without. That's the joy of a panini... you can be creative without TOO much chance for disaster. ;o)

Provided by Sandi From CA

Categories     Lunch/Snacks

Time 8m

Yield 1 serving(s)

Number Of Ingredients 7

2 slices bread (ciabatta, French, Italian, wheat, sourdough, etc.)
1 teaspoon mayonnaise
2 -3 arugula leaves (a few)
3 slices bacon, fried crisp
1 small roma tomato, sliced thin
1 slice provolone cheese or 1 slice mozzarella cheese
olive oil

Steps:

  • Preheat your panini press/grill.
  • Lightly baste the bread slices on the OUTSIDE with olive oil.
  • Spread the INSIDE of each slice with mayonnaise.
  • Set one slice on the press, oiled side down. On that, layer the following: arugula, bacon, tomato and cheese.
  • Top with the other bread slice, mayonnaise facing the inside of the sandwich.
  • Close the panini press and check for desired doneness in 5 minutes.

Nutrition Facts : Calories 581, Fat 41.8, SaturatedFat 15.8, Cholesterol 73.3, Sodium 999.4, Carbohydrate 30.8, Fiber 1.9, Sugar 4.4, Protein 19.9

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