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Roast Beef and Two-Chile Grilled Cheese on Onion Rolls

Photo: Annabelle Breakey
Total time 25 mins
Yield Makes 4 sandwiches
Time: 25 minutes. We love how spicy this sandwich is, but if you prefer less heat, cut back on the chipotle mayo and the green chiles.

Ingredients

  • 1/4 cup mayonnaise
  • 1 tablespoon minced canned chipotle chiles (about 4)
  • 4 onion rolls
  • About 2 tsp. olive oil
  • 1/2 pound pepper jack cheese, thinly sliced
  • 1/2 pound thinly sliced rare roast beef
  • 4 canned mild green chiles, seeded, split, and dried with paper towels

Nutrition Information

  • calories 597
  • caloriesfromfat 56 %
  • protein 33 g
  • fat 37 g
  • satfat 14 g
  • carbohydrate 33 g
  • fiber 1.4 g
  • sodium 1167 mg
  • cholesterol 89 mg

How to Make It

  1. Stir together mayonnaise and chipotles and set aside.

  2. Preheat a panini press* to 350° (medium heat). Brush the outsides of rolls with oil. Split rolls. Spread bottom halves with 1 1/2 tsp. chipotle mayo each, then top each with 2 slices cheese; 2 or 3 slices roast beef; 1 chile, opened up flat; and 2 more slices cheese.

  3. Spread top halves of rolls with 1 1/2 tsp. chipotle mayo each and place on tops of sandwiches. Grill sandwiches 2 at a time until crisp and bubbling, 3 to 4 minutes. Repeat with remaining 2 sandwiches. Let sandwiches cool slightly, then slice with a serrated knife and serve.

  4. *If you don't have a panini press, use two pans to achieve the same effect: Cook your sandwiches in a frying pan or cast iron skillet and weight them with a heated cast iron skillet.

  5. Note: Nutritional analysis is per sandwich.