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roast beef panini recipe

Written on Saturday, August 27, 2016 | 8:51:00 PM

makes: 4 servings (1 sandwich each)

prep: 25 minutes         cook: 3 minutes

Ingredients : 
- Nonstick cooking spray
- 8 slices marble rye, rye, or pumpernickel bread
- 1 recipe Horseradish Spread
- 8 ounces leftover cooked roast beef, sliced
- 1 cup baby arugula or watercress
- 2 slices Havarti cheese, halved (about 1½ ounces total)
- ¼ cup thinly sliced red onion

horseradish spread: In a small bowl combine 2 tablespoons light mayonnaise, 1 tablespoon prepared horseradish, 1 teaspoon Dijon-style mustard, and 1⁄8 teaspoon caraway seeds.

Preparation Method :
1) Lightly coat an unheated panini sandwich maker or grill pan with cooking spray. Preheat panini maker according to manufacturer’s directions or grill pan over medium heat.

2) Meanwhile, spread Horseradish Spread on one side of the bread slices. On half of the slices place roast beef, arugula, cheese, and red onion. Top with remaining bread slices, spread sides down.

3) Place sandwiches on panini maker or grill pan, in batches if necessary. If using panini maker, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using grill pan, place a heavy skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Using hot pads, carefully remove top skillet. Turn sandwiches and top again with skillet. Cook for 1 to 2 minutes more or until bread is toasted.)


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