Roast Beef PaniniPosted: January 22, 2010
I love sandwiches, especially when the cheese is gooey and melty and the bread is nice and toasty! So I wanted to whip up some paninis on our grill pan for an easy dinner after a long day of house stuff…I found this recipe on Alpine Lace package but adapted it to our liking. Here is my recipe.
|1/4||cup light mayonnaise|
|1||tablespoon lprepared horseradish|
|1||cup thinly sliced onion rings|
|1||(8-ounce) package sliced mushrooms–I omitted|
|1||(10-inch) round focaccia bread, sliced in half lengthwise-I used french baguette|
|1/2||pound deli thinly sliced roast beef|
|4||(3/4-ounce) slices Provolne Cheese|
|6||thin green and/or red bell pepper rings|
Combine mayonnaise and horseradish in small bowl. Set aside.
Melt butter in 10-inch skillet until sizzling; add onions and mushrooms. Cook over medium heat until softened (5 to 7 minutes).
To assemble sandwiches, spread horseradish mayonnaise onto cut-sides of focaccia bread. Layer bottom half of focaccia with roast beef, onion and mushroom mixture, cheese, pepper rings and top half of bread. Cut sandwich in half.
Heat panini grill. Spray sandwich with no-stick cooking spray. Place one-half sandwich onto panini grill. Grill until golden brown. Repeat with remaining sandwich. Cut each half into 3 wedges.
TIP: If using skillet, cook over medium heat, turning once, until golden brown (3 to 4 minutes).