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A roast beef panini is a quick way to turn everyday ingredients into a warm, satisfying dinner. Our version starts with rare deli roast beef and swaps out classic toppings like lettuce and tomato for layers of creamy melted fontina, roasted red peppers, fresh spinach, and a tangy blue cheese mayo spread.
Toasted until crisp on the outside and tender on the inside, this easy roast beef panini recipe is easy to make and ready in just 30 minutes. It uses ready-made ingredients to deliver a delicious, hand-held dinner with minimal work – no fancy tools required.
Key Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- ROAST BEEF: Thin-sliced, rare, roast beef from the deli is the best choice for this panini. Boar’s Head brand makes several tasty top-round varieties – including a low-sodium version that you can season to taste if you want.
- FONTINA CHEESE: We like fontina cheese for its buttery and creamy melting, but havarti and provolone are both good substitutes. Avoid aged or drier cheeses like cheddar as they won’t melt as nicely.
- FRESH SPINACH: Spinach is a more nutritious and flavorful swap for lettuce on sandwiches. Baby spinach is more tender and consequently, our top choice for this purpose, but regular spinach is fine too. Just be sure to take a minute to pinch off the tough stems.
- ROASTED RED PEPPERS: Jarred roasted red peppers add a sweet and savory quality to this sandwich along. Be sure to pat them dry first though so their packing liquid doesn’t make the rolls soggy.
- BLUE CHEESE: We happen to like Gorgonzola cheese to bring that tangy flavor to our sandwich spread, but feel free to use any variety of blue cheese that you like.
- ROLLS: Small torpedo/hoagie rolls with a slightly chewy crust are the best for this panini. They will crisp lightly on the outside and stay soft in the middle.
Overview
How to Make Roast Beef Panini
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
MAKE THE BLUE CHEESE MAYO: Combine the mayonnaise, garlic, and crumbled cheese in a small bowl until smooth and spreadable.
ASSEMBLE THE SANDWICHES: Slice the rolls in half lengthwise and spread the blue cheese mayo on both sides. Layer half the fontina on the bottom half of each roll, followed by roasted red peppers, slices of roast beef, spinach, and the rest of the fontina. Close the sandwiches and press them down gently.
TOAST THE PANINIS: Heat a heavy pan over medium heat and brush the tops of the sandwiches with a bit of olive oil. Place two sandwiches in the pan, top side down, and press them with a sandwich weight or something heavy. Cook until the cheese starts to melt and the rolls are golden. Flip, brush the other side with oil, press again, and cook until the second side is toasted.
KEEP WARM AND SERVE: Keep the finished sandwiches warm in a low oven while you repeat with the remaining ones. Slice diagonally and serve right away.
Expert Tips for Making Panini
Panini (the plural of panino) is simply the Italian word for “sandwiches,” which are commonly grill-pressed and served for lunch in Italy. Although panini makers are convenient and make nice grill marks, don’t think you need one to make a great panini. The only goal is to fuse the flavors, toast the outside of the bread, and melt the cheese. Here are some tips for success:
- USE A HEAVY PAN: Cast iron grill pans or skillets, stainless steel, or carbon steel are all good choices. Avoid nonstick.
- COAT THE OUTSIDE OF THE BREAD: Use a pastry brush to lightly coat the outside of your bread or rolls with oil or melted butter. Don’t apply a heavy coating as you would use for grilled cheese.
- PREHEAT THE PAN: Preheating your pan over medium heat before adding the sandwiches gives the bread an instant sear for better a better crisp.
- WEIGH DOWN THE SANDWICHES: Apply firm pressure to the sandwiches by weighing them down with a pot lid that is smaller than the diameter of the pan you’re using. You can also use a foil-covered brick, or a hand-held, cast iron grill press.
- CHECK FOR DONENESS: Check your sandwiches after about 2 minutes. The idea is to get a crisp crust on the outside of your bread or rolls and melt the cheese inside the sandwich while keeping a tender texture on the interior of the bread.
Roast Beef Panini with Two Cheeses
Ingredients
- 4 torpedo/hoagie rolls, 6-inch
- 8 slices fontina cheese
- 3/4 lb rare deli roast beef, thinly sliced
- 3 ounces fresh spinach leaves, stems removed
- 12 ounces (1 jar) roasted red peppers, drained and patted dry with paper towels
- Olive oil
For the Gorgonzola mayo
- 1/3 cup mayonnaise
- 1/2 teaspoon minced garlic
- 1/2 cup crumbled blue cheese
- Freshly ground black pepper
Instructions
- Make the Gorgonzola mayo by combining the mayonnaise, garlic, and crumbled cheese in a small bowl until smooth and spreadable.
- Slice the rolls in half lengthwise and spread a scant tablespoon of the mayo mixture on each half of the rolls.
- Arrange 4 of the fontina slices (cut to fit) on the bottom half of each roll and arrange a layer of roasted red peppers on top.
- Top with 3 to 4 slices (about 3 ounces) of roast beef, a layer of fresh spinach leaves, and the remaining 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 two of the sandwiches, top side down, in the preheated pan and weigh them down with a sandwich press or other method (see notes). Cook until the cheese has melted and the roll is lightly toasted, 1-1/2 to 2 minutes.
- Flip the sandwiches over, brush lightly with more olive oil, and weigh them down again. Cook for an additional 1-1/2 to 2 minutes.
- Place finished sandwiches in a low oven (200°F) to keep warm while you repeat the process with the remaining two.
- Cut each sandwich in half diagonally and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Over the top ,fabulous …Will be making it again.
Hi Diane,
So happy to hear you liked the recipe! Thanks for commenting.
Love your site…the recipes are ones that ordinary cooks can do with not much trouble. Such a variety that we can choose from and have easy to get ingredients.
Thanks so much for making cooking fun.
Hi Gail,
Thanks so much for your nice comment. It’s always nice to hear that we’re on the right track with our recipes.