ROAST BEEF AND CAMEMBERT PANINI WITH ARUGULA AIOLI
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
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.
ROAST BEEF AIOLI BUNDLES
Don't let these dainty bundles fool you. They're so perfectly balanced, everyone will gobble them up! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 11
Steps:
- In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the mayonnaise, garlic, mustard, lemon juice and cumin. Place roast beef slices on a work surface; spread each slice with 1 teaspoon aioli. Top each with an asparagus spear and pepper strips. Roll up tightly; tie bundles with chives. Serve immediately.
Nutrition Facts : Calories 52 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 74mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ROAST BEEF WITH CHIVE ROASTED POTATOES
It's hard to believe that last night's beef roast could get any better, but it shines in this heartwarming dish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with chives and 1/4 teaspoon salt; toss to coat. Bake, uncovered, at 425° until tender, 25-30 minutes, stirring occasionally., Meanwhile, in a large skillet, saute onions and mushrooms in butter until tender. Add the garlic, rosemary, pepper and remaining 1/2 tsp. salt; cook 1 minute longer. Stir in wine. Add beef and gravy; heat through. Serve with potatoes.
Nutrition Facts : Calories 379 calories, Fat 15g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 591mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein.
ROAST BEEF PANINI
Make and share this Roast Beef Panini recipe from Food.com.
Provided by JeriBinNC
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mix mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in small bowl.
- Toss onion, peppers, pepper flakes, and some juice from the peppers in another bowl. Let it stand for at least 5 minutes for flavors to blend.
- Spread butter on one side of each slice of bread, and spread mayo mixture on the other side. Sprinkle cheese on two slices, top with roast beef, then some of the salad mixture, then the other slice of bread, butter side up.
- Toast sandwiches in George Foreman grill or in a skillet using another heavy skillet or foil-wrapped brick as a weight. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).
TEX-MEX BEEF POT ROAST WITH CORN-CHIPOTLE-CILANTRO MASHED POTATO
This has been adapted from a Southern Living "Your Best Recipe" first runner up winner. The combination of the spicy roast and potatoes is simply divine. Feel free to make either recipe individually.
Provided by gailanng
Categories Roast Beef
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- ROAST:.
- Sprinkle roast evenly with 1/2 teaspoon salt, 1/2 teaspoon blackpepper. Brown roast on all sides in hot oil in Dutch oven over high heat.
- Stir together flour, next 4 ingredients and remaining 1 teaspoon salt in a large bowl. Whisk in 1 cup warm water until smooth. Add minced garlic and chopped jalapeno.
- Add 2 cups beef broth to Dutch oven. Stir in flour mixture. Bring to a boil over high heat; cover tightly, reduce heat to low and simmer 2 to 2 1/2 hours or until meat is tender, stirring every 20 minutes to prevent sticking.
- CORN-GARLIC-CHIPOTLE-CILANTRO MASHED POTATOES:.
- Preheat oven 400 degrees.
- Cut off pointed end of garlic; place garlic on a piece of aluminum foil and drizzle with 1 tablespoon olive oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet.
- Bake garlic for 1 hour. After 15 minutes, place corn in oven and bake with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic from garlic cloves and set aside. Let corn cool completely.
- Hold upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with each corn cob. Discard cob; set corn aside.
- Cook potatoes in boiling water to cover in a large saucepan until fork-tender, about 15-20 minutes. Drain and return to pan.
- Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated.
- Mash potatoes slightly, add warm garlic mixture to pan and continue to mash just until blended. Mixture should be coarsely mashed. Stir in chopped cilantro and reserved corn.
- Serve by arranging potatoes on plate and topping with roast and gravy.
ROAST BEEF PANINI WITH CHIPOTLE MASHED POTATO AIOLI #5FIX
Make and share this Roast Beef Panini With Chipotle Mashed Potato Aioli #5FIX recipe from Food.com.
Provided by cakeprincess15
Categories Lunch/Snacks
Time 9m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat panini press according to manufacturer's instructions. In small bowl, stir together mashed potatoes and mayonnaise; mix well. Spread mixture evenly over cut sides of buns. Next, place 1 slice of cheese on each bun bottom. Divide roast beef evenly among bun bottoms, top each sandwich with remaining slices of cheese, add bun tops.
- Grill sandwiches 3 to 4 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 304.4, Fat 18, SaturatedFat 10.6, Cholesterol 82.9, Sodium 1519.7, Carbohydrate 3.6, Sugar 0.3, Protein 30.9
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