Roast Beef Provolone Panini Recipes

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ROAST BEEF PANINI WITH HORSERADISH MAYO



Roast Beef Panini With Horseradish Mayo image

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

8 slices of rustic country bread
1/2 cup mayonnaise (or more if you like mayo)
1/4 cup prepared horseradish sauce
1/2 lb roast beef or 1/2 lb leftover steak, thinnly sliced
1 red pepper (optional)
8 slices tomatoes
8 slices havarti cheese (or your favorite)
2 teaspoons olive oil (o brush the bread)
1 garlic clove (to rub on bread)
herbs or salat greens (to garnish)

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!

ROAST BEEF PANINI



Roast Beef Panini image

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

1/4 cup mayonnaise
2 teaspoons sun-dried tomatoes, minced
1 teaspoon garlic, minced
1 teaspoon prepared horseradish
1 teaspoon ketchup
1 pinch cayenne pepper
1/3 cup red onion, slivered
1/3 cup pickled sweet peppers (I used a mixture of hot and sweet)
1 pinch red pepper flakes
4 slices sourdough bread, 1/2 inch thick
butter, softened
1/2 cup white cheddar cheese, shredded
4 ounces deli roast beef, thinly sliced

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 PANINI WITH WALNUT PESTO



Roast Beef Panini with Walnut Pesto image

Provided by Food Network

Time 15m

Number Of Ingredients 11

1 cup packed fresh flat-leaf parsley
1 cup walnut halves
1 clove garlic
1/4 cup olive oil, plus more for brushing
1/4 cup freshly grated Pecorino-Romano
1/2 teaspoon red wine vinegar
Kosher salt
4 ciabatta rolls, split for sandwiches
4 ounces sliced provolone
8 ounces sliced roast beef
1/4 cup sun-dried tomatoes, finely chopped

Steps:

  • Combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Transfer to a bowl and stir in the Pecorino and vinegar and season with salt.
  • On the bottom half of each sandwich roll, layer 1 ounce provolone, 2 ounces roast beef, 2 teaspoons pesto and 1 tablespoon sun-dried tomatoes. Top with the top half of each roll.
  • Brush both sides of the sandwich lightly with olive oil. Cook in a panini press until golden on both sides and the cheese melts, about 5 minutes. (Or cook on a griddle or pan with a sandwich weight over medium-high heat and until golden on both sides and the cheese melts, about 5 minutes.)

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