Description
This Roast Beef Panini recipe combines tender deli roast beef, melted provolone cheese, fresh tomatoes, and red onion, all pressed between hearty bread slices for a crispy, flavorful sandwich. Perfectly toasted in a panini maker, it's a quick and satisfying meal ideal for lunch or a light dinner.
Ingredients
Bread & Spread
- 8 slices hearty bread (1/2-inch thick)
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
Fillings
- 1 pound thinly sliced deli roast beef
- 8 slices provolone cheese
- 2 medium tomatoes, sliced
- 1 medium red onion, thinly sliced
Optional
- Au jus or horseradish sauce for dipping (McCormick Au Jus Gravy Mix recommended for convenience)
Instructions
- Prepare the bread: Lightly brush one side of each bread slice with olive oil. Place the bread on a clean work surface with the oiled side down.
- Assemble the sandwiches: Spread about 1 tablespoon of mayonnaise on the non-oiled side of each slice. On four slices, layer the roast beef, provolone cheese, sliced tomatoes, and red onion.
- Complete the sandwiches: Top each prepared slice with another slice of bread, oiled side up, to close the sandwich.
- Cook the paninis: Place two sandwiches at a time on a preheated panini maker. Cook for 3 to 5 minutes until the bread is crisp and dark golden brown and the cheese is melted.
- Serve: Cut each sandwich in half and serve immediately. Optionally, serve with au jus or horseradish sauce for dipping to enhance the flavor.
Notes
- You can substitute provolone cheese with mozzarella or Swiss for different flavors.
- If you don't have a panini press, you can grill the sandwich on a stovetop skillet using a heavy pan to press down.
- Use fresh, crusty bread for the best texture and taste.
- For a spicier option, add a few slices of jalapeño or a dash of hot sauce inside the sandwich.
- Leftover sandwiches can be wrapped and refrigerated for up to 2 days but are best enjoyed fresh.
