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Roast Beef Panini

Frances Janisch
Prep time 10 mins
Cook time 8 mins
Yield Makes 4 servings (serving size: 1 sandwich)
Pile your panini high with roast beef, pepper jelly, and gouda.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.