ROAST BEEF & PROVOLONE PANINI
Flavorful ingredients are layered in this hot-from-the-grill sandwich.
Provided by Land O'Lakes
Categories Hot Sandwich Provolone Beef Sandwich Sandwich and Wrap Main Course Meat, poultry, and seafood Cheese Dairy Sandwich and Wrap Main Course
Yield 6 sandwiches
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 45 milligrams, Sodium 800 milligrams, Carbohydrate 42 grams, Fiber 2 grams, Sugar grams, Protein 17 grams
ROAST BEEF PANINI
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
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 HORSERADISH MAYO
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
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
Enjoy this tasty deli-style Roast Beef Panini made with provolone and cabbage slaw. This Roast Beef Panini was created especially with you in mind.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat panini grill.
- Combine coleslaw blend and mayo.
- Fill bread slices with cheese, meat and coleslaw.
- Spray grill with cooking spray. Add sandwich; cook 3 min. or until cheese is melted and sandwich is golden brown.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 15 g
ROAST-BEEF CHEDDAR PANINI
Make and share this Roast-Beef Cheddar Panini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir/saute the first 3 ingredients in a lightly greased skillet over med-high heat for 8 minutes or until the onion is tender.
- Spread 1 T. horseradish sauce on each of 4 bread slices; top evenly with roast beef, cooked onion, and cheese.
- Top with remaining bread slices.
- Brush melted butter on both sides of sandwich.
- Cook in a preheated panini press 2 to 3 minutes or until golden brown.
- Serve with remaining horseradish sauce.
Nutrition Facts : Calories 735, Fat 35, SaturatedFat 16.6, Cholesterol 236.4, Sodium 4902.8, Carbohydrate 37, Fiber 5.4, Sugar 8.4, Protein 67.5
ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE
A simple and tasty sandwich. I usually use a sandwich roll and add the meat until it looks good, lol.
Provided by lazyme
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk mayonnaise, horseradish and rosemary in small bowl to blend.
- Season dressing with salt and pepper.
- Spread bottom piece of bread with half of dressing.
- Top with roast beef, tomatoes and arugula.
- Sprinkle with salt and pepper.
- Spread remaining dressing on top piece of bread.
- Press bread, dressing side down, onto arugula.
- Cut into 4 pieces and serve.
Nutrition Facts : Calories 328.6, Fat 10.4, SaturatedFat 3.7, Cholesterol 88.4, Sodium 279.8, Carbohydrate 24.6, Fiber 2.8, Sugar 5.2, Protein 35.4
ROAST BEEF HORSERADISH SAUCE
This is an amazing dipping sauce for roast beef. It's got a kick to it, but it's creamy and delicious. Garnish with additional fresh dill, if you like.
Provided by Annie's Recipes
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 27
Number Of Ingredients 6
Steps:
- Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 1.3 g, Cholesterol 10.6 mg, Fat 10.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 68.1 mg, Sugar 0.3 g
ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE
Categories Sandwich Beef Quick & Easy Horseradish Rosemary Summer Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper.
- Spread bottom piece of bread with half of dressing. Top with roast beef, tomatoes and arugula. Sprinkle with salt and pepper. Spread remaining dressing on top piece of bread. Press bread, dressing side down, onto arugula. Cut into 4 pieces and serve.
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