Roast Beef Panini

Frances Janisch
Pile your panini high with roast beef, pepper jelly, and gouda.
Makes 4 servings (serving size: 1 sandwich)


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8 tablespoons sweet- or hot-pepper jelly
8 slices whole-grain bread
2 teaspoons Dijon mustard
2 ounces smoked Gouda cheese, shredded
1/2 pound thinly sliced deli roast beef
1 cup watercress sprigs
Olive oil cooking spray


Prep: 10 Minutes
Cook: 8 Minutes

1. Spread 1 tablespoon jelly evenly on each of 8 slices of bread. Spread each of 4 slices with 1/2 teaspoon mustard on top of the jelly; sprinkle Gouda evenly on the same 4 slices. Top the remaining slices evenly with the thinly sliced roast beef and the watercress sprigs. Combine the bread slices to create 4 sandwiches.

2. Heat a panini press or a grill pan coated lightly with olive oil cooking spray. Grill the sandwiches in batches, with the press closed, for 2–3 minutes per side. If using a grill pan, cook the sandwiches over moderately high heat with a heavy skillet on top of the sandwiches, pressing down, 2–3 minutes per side or until golden. Halve the sandwiches, and serve immediately.

Created date

September 2009

Nutritional Information

Calories 384
Fat 9 g
Satfat 4 g
Monofat 3 g
Polyfat 1 g
Protein 27 g
Carbohydrate 49 g
Fiber 4 g
Cholesterol 59 mg
Iron 3 mg
Sodium 419 mg
Calcium 166 mg