Roast Beef Panini with Two Cheeses
This roast beef panini sandwich layers deli roast beef, fontina cheese, roasted red peppers, spinach, and blue cheese mayo to make an easy, satisfying dinner in under half an hour.
Servings: 4 servings
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
Calories: 692 | Total Fat: 41g | Cholesterol: 126mg | Sodium: 1201mg | Carbohydrates: 30g | Fiber: 4g | Sugar: 5g | Protein: 43g