Best Roast Beef Peppers Panini Recipes

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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 & PEPPERS PANINI



Roast Beef & Peppers Panini image

Make and share this Roast Beef & Peppers Panini recipe from Food.com.

Provided by Tina D. Breen

Categories     Lunch/Snacks

Time 1h

Yield 5 sandwiches, 5 serving(s)

Number Of Ingredients 9

10 slices rye bread
5 tablespoons mayonnaise
15 slices deli roast beef
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
10 slices baby swiss cheese
1/3 cup olive oil
2 tablespoons basil

Steps:

  • Julienne each of the Bell Peppers into thin slices. Place into a baking pan and roast peppers under an open broiler until skin begins to brown about 5 - 10 minutes. Remove from broiler and let cool.
  • Spread a thin layer of Mayo on the inside of each slice of rye bread. Mix olive oil and basil together in a small dish. Brush the opposite side of 5 bread slices with the Basil/Olive Oil mixture.
  • Place the 5 slices of bread onto a preheated griddle with the Olive Oil side down. Layer 3 slices of roast beef on top of each slice of bread. Place Roasted Peppers over the beef. Top with 2 slices of Baby Swiss Cheese.
  • Place other other 5 slices of rye bread on top of the cheese with the mayo side down. Brush the top sides with Basil/Olive Oil mix.
  • Grill until cheese is melted and sandwich is golden brown on both sides. Cut each sandwich in half to serve.
  • Side dish suggestion (Eggplant Steak Fries with Marinara Sauce).

Nutrition Facts : Calories 603.1, Fat 38.1, SaturatedFat 13.5, Cholesterol 64.2, Sodium 814.7, Carbohydrate 42.5, Fiber 5, Sugar 5.7, Protein 23.9

PANINI WITH ROASTED PEPPERS



Panini with Roasted Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 5

8 slices crusty Italian semolina bread
1 pound fresh or fresh smoked mozzarella, sliced
1 (8 to 10-ounce) container roasted peppers, drained
2 tablespoons green salad olives, sliced with pimientos
Extra-virgin olive oil, for brushing

Steps:

  • Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
  • Heat a nonstick griddle pan over medium heat.
  • Wrap a brick completely in foil.
  • Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.

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!

ROASTED RED PEPPER PANINI



Roasted Red Pepper Panini image

No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 18m

Yield 2

Number Of Ingredients 7

2 tablespoons Country Crock® Spread
¼ cup fresh basil
2 cloves garlic
4 (1/2 inch) slices baguette
½ cup baby spinach leaves
½ cup sliced roasted red bell peppers in water, drained
4 ounces sliced mozzarella cheese

Steps:

  • Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
  • Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
  • To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
  • To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g

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