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 PANINI WITH WALNUT PESTO
Provided by Food Network
Time 15m
Number Of Ingredients 11
Steps:
- Combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Transfer to a bowl and stir in the Pecorino and vinegar and season with salt.
- On the bottom half of each sandwich roll, layer 1 ounce provolone, 2 ounces roast beef, 2 teaspoons pesto and 1 tablespoon sun-dried tomatoes. Top with the top half of each roll.
- Brush both sides of the sandwich lightly with olive oil. Cook in a panini press until golden on both sides and the cheese melts, about 5 minutes. (Or cook on a griddle or pan with a sandwich weight over medium-high heat and until golden on both sides and the cheese melts, about 5 minutes.)
ROAST BEEF PANINI
Enjoy this tasty deli-style Roast Beef Panini made with provolone and cabbage slaw. This Roast Beef Panini was created especially with you in mind.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat panini grill.
- Combine coleslaw blend and mayo.
- Fill bread slices with cheese, meat and coleslaw.
- Spray grill with cooking spray. Add sandwich; cook 3 min. or until cheese is melted and sandwich is golden brown.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 15 g
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.).
ROAST-BEEF CHEDDAR PANINI
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
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
ROAST BEEF PANINI WITH HORSERADISH MAYO
This recipe can be made in a panini maker, a George Foreman type grill or a ridged grill pan on the stove. Put foil around a slightly smaller pan and use it to press the panini down. Use whatever cheese you like or happen to have at home - a creamy Havarti goes nice with it - as well as leftovers from a roast or steaks.
Provided by gemini08
Categories One Dish Meal
Time 25m
Yield 4 paninis, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mayonnaise and horseradish in a bowl, set aside.
- Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
- Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
- Top with roast beef, pepper rings, tomato and cheese. Fold together.
- Put in a grill pan and use a smaller frying pan to weigh it down.
- Turn and brown on the other side.
- Cut in two, garnish with salat greens and herbs
- Enjoy!
DOUBLE-CHEESE BEEF PANINI
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
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.
SOUTHWESTERN BEEF PANINI
This fast favorite will hit the spot, particularly when you're short on time. Shredded beef, spicy Jack cheese and sauteed onion and green pepper are sandwiched between slices of hearty bread, then lightly grilled in a panini pan. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 sandwiches.
Number Of Ingredients 15
Steps:
- Prepare roast beef according to package directions; drain. Shred beef using 2 forks; set aside. Meanwhile, in a small bowl, combine sauce ingredients; set aside. , In a panini grill with lid, cook pepper and onion in oil until tender. Remove from pan and set aside. , Butter one side of each slice of bread. Place four slices, buttered side down, on work surface. Top each slice with 1-2 slices of cheese, one-quarter of each shredded beef, pepper and onions, avocado and about 2 tablespoons sauce. , Top with remaining bread, butter side up. Cover and cook over medium heat about 4 minutes or until golden brown, turning once. Serve warm. ,
Nutrition Facts : Calories 854 calories, Fat 55g fat (26g saturated fat), Cholesterol 168mg cholesterol, Sodium 1482mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 7g fiber), Protein 41g protein.
ITALIAN ROAST BEEF & GRILLED CHEESE PANINI
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
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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