Roast Beef Panini Sandwich With Cilantro Lime Mayo Recipes

Steps:

• Mix lime juice, garlic clove, hot sauce, Dijon mustard, cilantro, mayo and salt and pepper to make the Cilantro Lime Mayo and set aside.
• Lay out bread and top all pieces with Mayo mixture. Next on 5 slices of sour dough bread add cheese, roast beef, whole green chili and mozzarella cheese. Top with the other pieces of bread.
• Spray with butter flavored cooking spray or butter and put in Panini press until brown and melted.

Steps:

• To prepare the roast:
• Line a broiler or roasting pan with aluminum foil. Place the beef on the foil and set aside.
• Preheat the oven to 325 degrees F.
• In a food processor, combine the cilantro, garlic, celery seed, salt, and pepper. Puree until the mixture is a smooth paste. Rub the cilantro-garlic paste all over the roast, covering it completely. Allow the roast to marinate for at least 10 minutes to 1 hour to absorb the flavors.
• Roast the beef for about 1 1/2 hours for rare or until an instant-read thermometer registers 125 degrees F. when inserted into the center. Cook for an additional 10 minutes for medium-rare or 20 minutes for medium doneness. Remove the roast from the oven and let rest for 10 minutes before slicing to allow the juices to settle. While the roast rests, make the pesto.
• To prepare the pesto:
• In a food processor, combine the cilantro, pine nuts, garlic, horseradish, and salt. Puree until well combined. With the motor running, drizzle in 1/4 cup of oil. Process until smooth. Add additional oil, if needed, until a drizzling consistency is reached.
• To serve: Using a sharp knife, thinly slice the roast beef. Put a few slices of roast beef on the bottom of each sandwich roll. Drizzle the cilantro pesto directly on the beef.

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. ,

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.

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.).

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!