Roast Beef And Fontina Panini Food

ROAST BEEF PANINI

Steps:

• Heat panini grill.
• Combine coleslaw blend and mayo.
• Fill bread slices with cheese, meat and coleslaw.
• Spray grill with cooking spray. Add sandwich; cook 3 min. or until cheese is melted and sandwich is golden brown.

ROAST BEEF AND FONTINA PANINI

Steps:

• Preheat panini grill.
• In a medium skillet, melt butter over medium heat.
• Add onion, and cook for 10-12 minutes or until very tender, stirring often.
• Increase heat to med-high, and cook, stirring constantly, until onion is caramel colored; set aside.
• Spread mustard over cut sides of bread.
• Top bottom half of loaf with roast beef, bacon, caramelized onion, and shredded cheese; cover with top half of loaf.
• Place sandwich on panini grill.
• Close lid, and grill for 6-10 minutes or until bread is toasted and cheese is melted.
• Cut in half and serve immediately.

BEEF-PESTO PANINI

Steps:

• Spread 1 side of each bread slice with butter. Spread 1 tablespoon pesto on unbuttered side of 4 bread slices; place buttered sides down in 12-inch skillet or grill pan. Top with beef, cheese and remaining bread slices, buttered sides up.
• Cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with pasta sauce.

PROSCIUTTO, FONTINA AND TOMATO GRILLED PANINI

Steps:

• Preheat grill to LOW.
• Whisk together the balsamic vinegar and olive oil in a small bowl.
• Using a serrated knife, carefully trim the top and bottom crusts off of the loaf of bread. You just want to create a flat surface exposing the "white" or inside of the bread, leaving as MUCH bread as possible for the sandwich.
• Cut the loaf horizontally into two 1/2 inch thick slices.
• Lightly brush the inside of each slice with the balsamic mixture.
• Place a single layer of cheese on the bottom half.
• Then add a layer of prosciutto, then tomatoes.
• Lightly salt and pepper to taste.
• Finish with another layer of sliced cheese and top with other half of bread, brushed half to the inside.
• Brush sandwich on both sides with olive oil.
• Oil the grill grates lightly with oil.
• Place the sandwich on the grill and place a weight on top. The weight presses the sandwich making deep grill marks.
• Close the lid and gill panini for about 3 min, until nice and golden brown with nice grill marks.
• Using a spatula, flip the panini over, place the weight back on top and grill for another 3 min or until the cheese has melted and itis a nice golden brown.
• Cut into triangles or rectangles, the size of 3 good bites and serve hot.

CORNED BEEF AND FONTINA PANINI

Steps:

• Preheat panini grill to high.
• Brush one side of each bread slice with butter.
• Place on a work surface, buttered side down, and spread with mustard.
• On bottom halves, evenly layer beef, cheese, pickle, and onion.
• Cover with top halves and press gently to pack.
• Place sandwiches in grill, close the top plate and cook until golden brown, 3-4 minutes.
• Serve immediately.

ROAST BEEF PANINI WITH HORSERADISH MAYO

Steps:

• Combine mayonnaise and horseradish in a bowl, set aside.
• Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
• Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
• Top with roast beef, pepper rings, tomato and cheese. Fold together.
• Put in a grill pan and use a smaller frying pan to weigh it down.
• Turn and brown on the other side.
• Cut in two, garnish with salat greens and herbs
• Enjoy!

ROAST BEEF PANINI

Steps:

• Mix mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in small bowl.
• Toss onion, peppers, pepper flakes, and some juice from the peppers in another bowl. Let it stand for at least 5 minutes for flavors to blend.
• Spread butter on one side of each slice of bread, and spread mayo mixture on the other side. Sprinkle cheese on two slices, top with roast beef, then some of the salad mixture, then the other slice of bread, butter side up.
• Toast sandwiches in George Foreman grill or in a skillet using another heavy skillet or foil-wrapped brick as a weight. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).