All-American Roast Beef Panini
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon prepared horseradish
- 1 tablespoon chopped fresh marjoram
- 4 slices whole-wheat country bread (or 2 ciabatta sandwich rolls, split) or 4 slices rye bread (or 2 ciabatta sandwich rolls, split)
- 1 tablespoon unsalted butter, at room temperature
- 1⁄2 lb roast beef, thinly sliced
- salt
- fresh ground black pepper
- 1 ounce parmesan cheese, shaved with a vegetable peeler
- watercress, 1 small bunch, tough stems removed
directions
- In a small bowl, stir together the mayo, sour cream, horseradish, and marjoram; let stand for about 10 minutes at room temperature to allow the flavors to blend (alternatively, cover and refrigerate for up to 6 hours, if refrigerating, return to room temperature before using).
- Preheat sandwich grill.
- Place the bread slices, cut sides down, on a work surface and spread 1 side of each bread slice with the butter.
- Turn and spread the unbuttered sides of the bread with the mayonnaise mixture.
- On each of 2 bread slices, mayo sides up, arrange half of the roast beef.
- Season liberally with salt and pepper.
- Divide the cheese and watercress on top.
- Cover with the remaining 2 bread slices, mayo sides down, and press gently to pack.
- Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the meat is warmed through, and the watercress is nearly wilted, 3-5 minutes.
- Cut each sandwich in half on the diagonal and serve right away.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!