Roast Beef and Two-Chile Grilled Cheese on Onion Rolls

Roast Beef and Two-Chile Grilled Cheese on Onion Rolls Recipe
Photo: Annabelle Breakey
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.

Yield:

Makes 4 sandwiches

Recipe from

Sunset

Recipe Time

Total: 25 Minutes

Nutritional 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

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

Preparation

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.

*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.

Note: Nutritional analysis is per sandwich.

Note:

Alicia Lopez, Boise,

July 2009
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