Roast Beef Panini

Roast Beef Panini

I’ve always thought the word “sandwich” is such a blasé kind of thing. Not appetizing for me in the least bit. But change “sandwich” to “panini” and it’s like magic happens.

This Roast Beef Panini is a great example of that kind of magic. A simple roast beef sandwich turns into a drool-worthy meal right before your eyes, when brushed with oil and pressed with a panini grill, or stove top grill pan. So simple, for such satisfying sandwich panini. Do try this one soon.

Roast Beef Panini
  • 8 slices hearty bread (1/2-inch thick)
  • 1 tablespoon olive oil
  • ¼ cup mayonnaise
  • 1 pound thinly sliced deli roast beef
  • 8 slices provolone cheese
  • 2 medium tomatoes, sliced
  • 1 medium red onion, thinly sliced
  • optional: au jus, or horseradish sauce for dipping (McCormick makes an Au Jus Gravy Mix for when you're in a hurry.)
  1. Lightly brush 1 side of each slice of bread with oil. Place bread, oiled side down, on a clean work surface. Spread each slice (opposite of oiled side) with 1 tablespoon of the mayonnaise, top 4 of the bread slice with roast beef, cheese, tomatoes and red onion. Close sandwich with second slice of bread, oiled side up.
  2. Place 2 sandwiches at a time on the preheated panini maker. Cook 3 to 5 minutes or until bread is crisp and dark golden brown. Cut each sandwich in half.
  3. Optional: Serve with au jus or horseradish sauce for dipping.
A McCormick recipe.

Roast Beef Panini

(I have worked with McCormick on non-blog related projects. This is not a sponsored post. As always, all opinions are my own.)


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