Best 6 Roast Beef Panini Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing flavors of Roast Beef Panini, a delectable sandwich that combines tender roast beef, melted cheese, and a symphony of savory fillings. This versatile dish can be customized to suit your taste preferences, making it a perfect choice for lunch, dinner, or a quick snack. Explore a collection of mouthwatering Roast Beef Panini recipes that offer a range of options, from classic combinations to creative variations. Discover the secrets to achieving the perfect balance of flavors and textures, ensuring a truly unforgettable culinary experience. Whether you prefer a traditional approach or are looking for something more adventurous, these recipes will guide you in creating a Roast Beef Panini that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST BEEF PANINI WITH CARAMELIZED SHALLOTS AND ROQUEFORT



Roast Beef Panini with Caramelized Shallots and Roquefort image

Excellent with either the Dijon-style mustard or horseradish cream.

Provided by TerryWilson

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 25m

Yield 6

Number Of Ingredients 10

3 tablespoons unsalted butter
6 large shallots, sliced
salt and black pepper to taste
2 French baguettes, halved lengthwise
2 tablespoons Dijon mustard, or to taste
1 cup Roquefort cheese, crumbled
1 pound thinly sliced deli roast beef
½ cup cold heavy cream
1 ½ tablespoons finely shredded horseradish root
1 pinch salt and white pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat. Stir in the sliced shallots; cook and stir until very tender and golden-brown, about 10 minutes. Season to taste with salt and black pepper. Set aside.
  • Preheat a panini press according to manufacturer's instructions.
  • Spread the cut sides of the baguettes with Dijon mustard, then sprinkle evenly with Roquefort cheese. Divide the roast beef among the bottom pieces, then spread the shallots out over the roast beef. Top with the top pieces. Cut each baguette into two or three pieces to fit your panini machine.
  • Grill the sandwiches on the preheated press until the bread is golden and crisp, and the cheese has melted, about 4 minutes. While the sandwiches are cooking, beat the heavy cream to soft peaks in a metal bowl. Stir in the horseradish, and season with salt and white pepper to taste.
  • When ready, cut each sandwich in half, and serve with horseradish cream.

Nutrition Facts : Calories 651.9 calories, Carbohydrate 77.3 g, Cholesterol 95.8 mg, Fat 23.3 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 13.4 g, Sodium 1983.5 mg, Sugar 5.1 g

ROAST BEEF AND CAMEMBERT PANINI WITH ARUGULA AIOLI



Roast Beef and Camembert Panini with Arugula Aioli image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium yellow onion, thinly sliced
2 sprigs fresh thyme
1 bay leaf
1 clove garlic, peeled and crushed
Kosher salt and freshly cracked black pepper
1 cup mayonnaise
2 cups packed arugula
2 tablespoons fresh lemon juice
Kosher salt
8 slices sourdough bread
One 8-ounce wheel Brie, thinly sliced
1/2 pound sliced roast beef
2 tablespoons extra-virgin olive oil

Steps:

  • For the caramelized onions: Place a large, heavy bottomed pot over medium heat. Add the olive oil and butter and heat until the butter melts. Add the onions, thyme sprigs, bay leaf and garlic. Sprinkle the onion mixture with 1 teaspoon salt and 1/2 teaspoon pepper and cook over medium heat, stirring frequently, until the onions are soft and golden brown, 45 minutes.
  • For the arugula aioli: Meanwhile, add the mayonnaise, arugula, lemon juice and 1/4 teaspoon kosher salt to the carafe of a high-speed blender. Blend on high speed until it becomes a smooth sauce that is vibrant green in color, about 30 seconds. Set aside for sandwich assembly or store, refrigerated, in an airtight container for up to 2 weeks.
  • For the panini: Lay 2 pieces of bread out on a work surface. Spread each piece of bread with 1 tablespoon of arugula aioli. Place 3 slices of Brie on 1 piece of bread. Layer the roast beef over the Brie. Spread 3 tablespoons of caramelized onions over the beef. Close the sandwich with the other piece of bread, aioli facing in. Repeat this process to assemble 3 more sandwiches.
  • Place a large saute pan over medium heat. Gather a piece of parchment paper and a cast-iron pan to use as a weight on top of the sandwiches.
  • Pour 1 tablespoon olive oil into the pan, followed by 2 sandwiches. Lay the parchment over the sandwiches and cover with the cast-iron pan. Gently press the cast iron into the sandwiches and cook until the bread is golden brown and crispy, about 2 minutes. Remove the cast-iron pan and parchment and flip the sandwiches over. Replace the parchment and cast-iron pan and cook the sandwiches until the bread is toasted and the cheese begins to melt, about 2 minutes more. Remove the sandwiches from the pan and repeat this process with the remaining tablespoon of olive oil and 2 sandwiches.
  • Cut each panini in half to serve.

ROAST BEEF PANINI



Roast Beef Panini image

Make and share this Roast Beef Panini recipe from Food.com.

Provided by JeriBinNC

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1/4 cup mayonnaise
2 teaspoons sun-dried tomatoes, minced
1 teaspoon garlic, minced
1 teaspoon prepared horseradish
1 teaspoon ketchup
1 pinch cayenne pepper
1/3 cup red onion, slivered
1/3 cup pickled sweet peppers (I used a mixture of hot and sweet)
1 pinch red pepper flakes
4 slices sourdough bread, 1/2 inch thick
butter, softened
1/2 cup white cheddar cheese, shredded
4 ounces deli roast beef, thinly sliced

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.).

ROAST BEEF PANINI WITH HORSERADISH MAYO



Roast Beef Panini With Horseradish Mayo image

This recipe can be made in a panini maker, a George Foreman type grill or a ridged grill pan on the stove. Put foil around a slightly smaller pan and use it to press the panini down. Use whatever cheese you like or happen to have at home - a creamy Havarti goes nice with it - as well as leftovers from a roast or steaks.

Provided by gemini08

Categories     One Dish Meal

Time 25m

Yield 4 paninis, 4 serving(s)

Number Of Ingredients 10

8 slices of rustic country bread
1/2 cup mayonnaise (or more if you like mayo)
1/4 cup prepared horseradish sauce
1/2 lb roast beef or 1/2 lb leftover steak, thinnly sliced
1 red pepper (optional)
8 slices tomatoes
8 slices havarti cheese (or your favorite)
2 teaspoons olive oil (o brush the bread)
1 garlic clove (to rub on bread)
herbs or salat greens (to garnish)

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 AND FONTINA PANINI



Roast Beef and Fontina Panini image

Make and share this Roast Beef and Fontina Panini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 small onion, thinly sliced
2 tablespoons whole grain mustard
1/2 loaf ciabatta, split lengthwise
1/3 lb thinly sliced deli roast beef
4 slices bacon, cooked
3/4 cup shredded Fontina cheese

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.

Nutrition Facts : Calories 445.1, Fat 34.5, SaturatedFat 18.4, Cholesterol 124.6, Sodium 1573.9, Carbohydrate 6.8, Fiber 1.1, Sugar 2.2, Protein 26.9

ROAST BEEF AND CHEDDAR PANINI



Roast Beef and Cheddar Panini image

Use leftover roast beef and an onion bun and this tastes a lot like an Arby's Beef and Cheddar. YUM!

Provided by Gin Acosta

Categories     Roasts

Number Of Ingredients 1

see directions

Steps:

  • 1. Slice up leftover roast beef very thin. On an onion bun, spread on a little Catalina salad dressing and mayo, place some roast beef slices and a thick slab of Sargento Cheddar Cheese. Place in panini maker and grill til golden. Serve with cabbage veggie slaw and pickles, if desired.

Tips:

  • Choose high-quality ingredients: Use fresh, flavorful bread, thinly sliced roast beef, and a variety of toppings. Aged cheddar, arugula, and caramelized onions are all great options.
  • Don't overcrowd the pan: Cook the sandwiches in batches if necessary, to prevent them from steaming instead of crisping up.
  • Use a panini press or a heavy skillet: A panini press will give you the best results, but a heavy skillet can also be used. Make sure to preheat the press or skillet over medium heat before cooking the sandwiches.
  • Cook the sandwiches until the cheese is melted and the bread is golden brown: This will usually take about 3-4 minutes per side.
  • Serve the sandwiches hot: Roast beef paninis are best enjoyed fresh out of the pan. Add additional toppings, such as horseradish sauce or a side of roasted potatoes, to complete the meal.

Conclusion:

Roast beef paninis are a quick and easy meal that can be enjoyed for breakfast, lunch, or dinner. They're perfect for a casual get-together or a family meal. With a variety of toppings to choose from, there's a roast beef panini to suit everyone's taste. So next time you're looking for a delicious and satisfying meal, give roast beef paninis a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #lunch     #beef     #easy     #sandwiches     #meat     #equipment     #small-appliance     #number-of-servings

Related Topics