A fresh garlic, mayo and crumbled gorgonzola spread adds extra flavor to this gourmet-style sandwich made with deli roast beef, sliced cheese, roasted red peppers and fresh baby spinach. It’s a cinch to prepare and served with oven-fried potato wedges and a glass of red wine it makes an easy, satisfying dinner.Print
Roast Beef Panini with Garlic-Gorgonzola Mayo
A delicious, toasted panini made with layers of rare, deli roast beef, fontina cheese, fresh spinach, roasted red peppers and a garlic-gorgonzola mayo spread.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- 3/4 lb rare deli roast beef, thin sliced
- 1/2 cup mayonnaise
- 1 clove 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
- 8 slices fontina cheese
- 4 (6-inch) hoagie rolls
- Olive oil
- Combine the mayonnaise, garlic and gorgonzola cheese in a small bowl. Slice the rolls in half lengthwise and spread about 1 tablespoon of the mayonnaise mixture on each half of the rolls.
- Place a slice of fontina cheese on the bottom half of each roll and arrange a layer of roasted red peppers on top.
- Add 3 to 4 slices (about 3 ounces) of roast beef, a layer of fresh spinach leaves and another slice of fontina.
- Place the other half of the roll on top and press down firmly.
- Heat a grill pan over medium 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.
- Cook until the cheese has melted and the bread is lightly toasted, 1-1/2 to 2 minutes. Flip the sandwiches over, weigh them down again and cook for an additional 1-1/2 to 2 minutes. Repeat with remaining sandwiches if necessary.
- Cut each sandwich in half diagonally and serve immediately.
Depending on the size of your pan, you may need to work in 2 batches.