Roast Beef Panini
By America's Test KitchenPublished on March 3, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup plus 4 teaspoons mayonnaise 1 tablespoon spicy brown mustard 1 tablespoon prepared horseradish, drainedSalt and pepper 2 cups (5 ½ ounces) shredded green coleslaw mix ½ small red onion, sliced thin8 slices hearty pumpernickel rye sandwich bread 8 thin slices deli smoked gouda cheese (4 ounces)8 ounces thinly sliced deli roast beef ½ cup dill pickle chips, patted dry
Before You Begin
Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives.
Instructions
- Combine 1/4 cup mayonnaise, mustard, horseradish, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add coleslaw mix and onion; toss to combine and set aside.
- Brush 1 side of each slice of bread with 1/2 teaspoon mayonnaise and arrange, mayonnaise side down, on cutting board. Divide gouda, roast beef, pickles, and coleslaw mixture among 4 slices of bread. Top with remaining bread, mayonnaise side up.
- Heat grill pan or large nonstick skillet over medium heat for 1 minute. Place 2 sandwiches in pan and weigh down with Dutch oven. Cook until exteriors are golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining 2 sandwiches. Serve.
Time
30 minutesYield
Serves 4Ingredients
¼ cup plus 4 teaspoons mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon prepared horseradish, drained
Salt and pepper
2 cups (5 ½ ounces) shredded green coleslaw mix
½ small red onion, sliced thin
8 slices hearty pumpernickel rye sandwich bread
8 thin slices deli smoked gouda cheese (4 ounces)
8 ounces thinly sliced deli roast beef
½ cup dill pickle chips, patted dry
Ingredients
¼ cup plus 4 teaspoons mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon prepared horseradish, drained
Salt and pepper
2 cups (5 ½ ounces) shredded green coleslaw mix
½ small red onion, sliced thin
8 slices hearty pumpernickel rye sandwich bread
8 thin slices deli smoked gouda cheese (4 ounces)
8 ounces thinly sliced deli roast beef
½ cup dill pickle chips, patted dry
Ingredients
¼ cup plus 4 teaspoons mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon prepared horseradish, drained
Salt and pepper
2 cups (5 ½ ounces) shredded green coleslaw mix
½ small red onion, sliced thin
8 slices hearty pumpernickel rye sandwich bread
8 thin slices deli smoked gouda cheese (4 ounces)
8 ounces thinly sliced deli roast beef
½ cup dill pickle chips, patted dry
Why This Recipe Works
Weighing down the sandwiches with a heavy Dutch oven makes these panini possible without a panini press.
Before You Begin
Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives.
Instructions
- Combine 1/4 cup mayonnaise, mustard, horseradish, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add coleslaw mix and onion; toss to combine and set aside.
- Brush 1 side of each slice of bread with 1/2 teaspoon mayonnaise and arrange, mayonnaise side down, on cutting board. Divide gouda, roast beef, pickles, and coleslaw mixture among 4 slices of bread. Top with remaining bread, mayonnaise side up.
- Heat grill pan or large nonstick skillet over medium heat for 1 minute. Place 2 sandwiches in pan and weigh down with Dutch oven. Cook until exteriors are golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining 2 sandwiches. Serve.
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