Roast Beef Panini

Frances Janisch
Pile your panini high with roast beef, pepper jelly, and gouda.


Makes 4 servings (serving size: 1 sandwich)

Recipe Time

Prep: 10 Minutes
Cook: 8 Minutes

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


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


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.