ROAST BEEF PANINI WITH HORSERADISH MAYO
This recipe can be made in a panini maker, a George Foreman type grill or a ridged grill pan on the stove. Put foil around a slightly smaller pan and use it to press the panini down. Use whatever cheese you like or happen to have at home - a creamy Havarti goes nice with it - as well as leftovers from a roast or steaks.
Provided by gemini08
Categories One Dish Meal
Time 25m
Yield 4 paninis, 4 serving(s)
Number Of Ingredients 10
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!
CHEESESTEAK PANINI
Provided by Ree Drummond : Food Network
Time 40m
Yield 2 sandwiches
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
- Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
- To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
- Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
- Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
- Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
- Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.
PANINI WITH ROASTED PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
- Heat a nonstick griddle pan over medium heat.
- Wrap a brick completely in foil.
- Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.
ROAST BEEF PANINI
Make and share this Roast Beef Panini recipe from Food.com.
Provided by JeriBinNC
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
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.).
ITALIAN ROAST BEEF & GRILLED CHEESE PANINI
Green peppers, oregano and mayo with olive oil give this Roast Beef & Grilled Cheese Panini on Italian bread a breezy Mediterranean flair.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat panini grill.
- Fill bread slices with cheese, meat and peppers to make 4 sandwiches.
- Mix mayo and oregano until blended; spread onto outsides of sandwiches.
- Grill, in batches if necessary, 2 to 3 min. or until cheese is melted and sandwiches are golden brown.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 930 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 18 g
ROASTED RED PEPPER PANINI
No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 18m
Yield 2
Number Of Ingredients 7
Steps:
- Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
- Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
- To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
- To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g
PEPPERY ROAST BEEF
With its spicy coating and creamy horseradish sauce, this tender roast is sure to be the star of any meal, whether it's a sit-down dinner or serve-yourself potluck.-Maureen Brand, Somers, Iowa
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a small bowl, combine the sauce ingredients. Serve with roast.
Nutrition Facts : Calories 228 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 211mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
ROAST BEEF WITH PEPPERS
This moist, flavorful entree gets a bit of Italian flair from oregano and garlic. The sauteed peppers not only are a fresh-tasting accompaniment to the meat but look beautiful arranged on a platter around the sliced roast. -Jeanne Murray, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine the water, bouillon, oregano, garlic, salt and pepper; pour over roast. , Cover and bake at 350° for 3 hours or until meat is tender. Remove roast to a warm serving platter. Let stand 10 minutes before slicing. , Meanwhile, in a large skillet, saute peppers in butter until tender. Serve peppers and pan juices with the roast. If desired, garnish with fresh oregano sprigs.
Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 512mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.
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