Roast Beef Panini

Well, I didn’t actually make this on my panini maker . . . because I don’t own such a thing!   Not a necessity by any means, though.  From Family Circle Hometown Favorites Volume 6:

Roast Beef Panini, 4 servings, prep 25 minutes, cook 3 minutes

2 Tbsp. light mayonnaise

1 Tbsp. prepared horseradish

1 tsp. Dijon mustard

1/8 tsp. caraway seeds

Nonstick cooking spray

8 slices marble rye, rye, or pumpernickel bread

8 oz. cooked roast beef, sliced

1 cup watercress or baby arugula

2 slices havarti cheese, halved

1/4 cup thinly sliced red onion

For the horseradish spread, in a bowl combine mayonnaise, horseradish, mustard, and caraway seeds.  Set aside.

Lightly coat a panini sandwich maker or griddle with nonstick cooking spray.  Preheat panini sandwich maker or griddle over medium heat.

On one side of the bread slices spread horseradish spread.  On 4 of the slices place roast beef, watercress, cheese, and red onion.  Top with remaining bread slices, spread sides down.

Cook sandwiches 3 minutes in the panini sandwich maker or 5 minutes on a griddle, weighting with a skillet, turning once halfway through cooking time.


I used a griddle with a little olive oil and a pat of butter on it.  While the griddle was heating up, I assembled these ingredients:  2013_1015October20130089  As you can see, I used the arugula instead of the watercress, and I went with the marble rye bread.  I didn’t weight the sandwiches with a skillet, just cooked them until browned a bit on each side:  2013_1015October20130092  Served with some homemade onion rings, these sandwiches made for a satisfying lunch.


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