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: 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: Served with some homemade onion rings, these sandwiches made for a satisfying lunch.