Roast Beef And Fontina Panini Recipes

ROAST BEEF & PROVOLONE PANINI

Steps:

• Combine mayonnaise and horseradish in bowl. Set aside.
• Melt butter in 10-inch skillet until sizzling; add onions and mushrooms. Cook over medium heat 5-7 minutes or until softened.
• Spread horseradish mayonnaise onto cut-sides of focaccia bread. Layer bottom half of focaccia with roast beef, onion and mushroom mixture, cheese, pepper rings and top half of bread. Cut sandwich in half.
• Heat panini grill. Spray sandwich with no-stick cooking spray. Place one-half sandwich onto panini grill. Grill until golden brown. Repeat with remaining sandwich. Cut each half into 3 wedges.

ROAST BEEF PANINI WITH CARAMELIZED SHALLOTS AND ROQUEFORT

Steps:

• Melt the butter in a skillet over medium heat. Stir in the sliced shallots; cook and stir until very tender and golden-brown, about 10 minutes. Season to taste with salt and black pepper. Set aside.
• Preheat a panini press according to manufacturer's instructions.
• Spread the cut sides of the baguettes with Dijon mustard, then sprinkle evenly with Roquefort cheese. Divide the roast beef among the bottom pieces, then spread the shallots out over the roast beef. Top with the top pieces. Cut each baguette into two or three pieces to fit your panini machine.
• Grill the sandwiches on the preheated press until the bread is golden and crisp, and the cheese has melted, about 4 minutes. While the sandwiches are cooking, beat the heavy cream to soft peaks in a metal bowl. Stir in the horseradish, and season with salt and white pepper to taste.
• When ready, cut each sandwich in half, and serve with horseradish cream.

ROAST BEEF PANINI

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.).

ROAST BEEF AND FONTINA PANINI

Steps:

• Preheat panini grill.
• In a medium skillet, melt butter over medium heat.
• Add onion, and cook for 10-12 minutes or until very tender, stirring often.
• Increase heat to med-high, and cook, stirring constantly, until onion is caramel colored; set aside.
• Spread mustard over cut sides of bread.
• Top bottom half of loaf with roast beef, bacon, caramelized onion, and shredded cheese; cover with top half of loaf.
• Place sandwich on panini grill.
• Close lid, and grill for 6-10 minutes or until bread is toasted and cheese is melted.
• Cut in half and serve immediately.