Roast Beef Panini with Garlic-Gorgonzola Mayo
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.
- 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.