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.
rare deli roast beef
very finely chopped
crumbled gorgonzola cheese
Freshly ground black pepper
baby spinach leaves
12-ounce sweet roasted red peppers
6-inch hoagie rolls
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.
Tips for Making This Recipe
Depending on the size of your pan, you may need to work in 2 batches.