Roast Beef Panini

Frances Janisch

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

Yield: Makes 4 servings (serving size: 1 sandwich)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 384
  • Fat: 9g
  • Saturated fat: 4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 27g
  • Carbohydrate: 49g
  • Fiber: 4g
  • Cholesterol: 59mg
  • Iron: 3mg
  • Sodium: 419mg
  • Calcium: 166mg

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

Preparation

  1. 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. 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.
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