Italian Beef Panini w/Garlic-Gorgonzola Mayo
This toasty roast beef sandwich is a delicious combination of robust flavors. Supermarket ingredients like roast beef and cheese from the deli, jarred roasted red peppers and pre-washed fresh spinach make it a snap to prepare. Serve with oven-fried potato wedges and a glass of hearty Cabernet Sauvignon for an easy, satisfying dinner.
- 1 lb rare deli roast beef, thin sliced
- 1/2 cup mayonnaise
- 1 to 2 cloves garlic, very finely chopped
- 1/4 cup crumbled gorgonzola cheese
- Freshly ground black pepper
- 4 ounces baby spinach leaves
- 1 jar (12-ounce) sweet roasted red peppers
- 6 to 8 slices fontina cheese
- 4 hoagie rolls
- Olive oil
Combine the mayonnaise, garlic and gorgonzola cheese in a small bowl. Slice the rolls in half lengthwise, spread about 1 tablespoon of the mayonnaise mixture on each half of the rolls and season with a few grinds of black pepper.
Arrange a layer of spinach leaves on the bottom half of each roll and top with a portion of roast beef. Add a single layer of roasted red peppers and top with 1-1/2 to 2 slices of fontina cheese. Place the other half of the roll on top and press down gently.
Heat a large, heavy skillet over medium-high heat and brush the tops of the sandwiches lightly with olive oil. Arrange the sandwiches, top side down, in the preheated pan and weigh them down with a sandwich press or foil covered brick. Depending on the size of your pan, you may need to work in 2 batches. Cook until the fontina is melted and the bread is lightly toasted, about 1-1/2 minutes. Flip the sandwiches over, weigh them down again and cook for an additional 1 to 1-1/2 minutes. Repeat with remaining sandwiches if necessary.
Makes 4 servings