Panini Inglese
photo by Vicki in CT
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 soft sourdough rolls
- 10 -12 ounces blue cheese, at room temperature for easier spreading
- 8 -10 ounces rare roast beef, thinly sliced
- watercress leaf
- soft butter
directions
- Split each roll; spread generously with blue cheese on each side.
- Into each roll, layer the roast beef, then the watercress leaves, and close up again, pressing well to seal.
- Lightly butter the outside of each sandwich.
- Heat a heavy nonstick skillet, or panini press, over med-high heat.
- Place the sandwiches in the pan, working in 2 batches.
- Weight down sandwiches with a heavy skillet or wide-bottomed saucepan, or close the grill; cook, turning once or twice until the bread is crisp and the cheese has melted.
- Serve right away, cut on the diagonal.
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