Roast Beef and Two-Chile Grilled Cheese on Onion Rolls

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
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 597
  • Calories from fat: 56%
  • Protein: 33g
  • Fat: 37g
  • Saturated fat: 14g
  • Carbohydrate: 33g
  • Fiber: 1.4g
  • Sodium: 1167mg
  • Cholesterol: 89mg

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. 1. Stir together mayonnaise and chipotles and set aside.
  2. 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. 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.
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