Roast Beef Panini with Caramelized Shallots and Roquefort Recipe - Allrecipes.com
Roast Beef Panini with Caramelized Shallots and Roquefort Recipe
  • READY IN 25 mins

Roast Beef Panini with Caramelized Shallots and Roquefort

Recipe by  

"Excellent with either the Dijon-style mustard or horseradish cream."

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Ingredients Edit and Save

Original recipe makes 6 panini sandwiches Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Melt the butter in a skillet over medium heat. Stir in the sliced shallots; cook and stir until very tender and golden-brown, about 10 minutes. Season to taste with salt and black pepper. Set aside.
  2. Preheat a panini press according to manufacturer's instructions.
  3. Spread the cut sides of the baguettes with Dijon mustard, then sprinkle evenly with Roquefort cheese. Divide the roast beef among the bottom pieces, then spread the shallots out over the roast beef. Top with the top pieces. Cut each baguette into two or three pieces to fit your panini machine.
  4. Grill the sandwiches on the preheated press until the bread is golden and crisp, and the cheese has melted, about 4 minutes. While the sandwiches are cooking, beat the heavy cream to soft peaks in a metal bowl. Stir in the horseradish, and season with salt and white pepper to taste.
  5. When ready, cut each sandwich in half, and serve with horseradish cream.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2012

Great sandwich and easy to make. My 92 year old grandmother who doesn't believe in "fancy" cooking loved it. I used feta instead of Roquefort since I had that (plus it's cheaper) and it worked great.

 
Most Helpful Critical Review
May 13, 2014

Good panini...horseradish sauce was good but, aside from that, it was just a roast beef panini...good, not great

 

9 Ratings

Aug 14, 2011

Superb sandwich.

 
Dec 27, 2011

Excellent combination of flavors. I used leftover "High Temperature Eye-of-Round Roast", thinly sliced. Other than that, I made no changes to the recipe. Next time, I will try it with onions instead of shallots, and I will add a little more horseradish to the sauce. The sauce was tasty, but very mild. Thanks for the idea!

 
Oct 07, 2012

I used blue cheese (it's what I had on hand) instead of roquefort. if you do the same, do reduce the amount, as it will overpower the mildness of the shallots just a little. I used shallots because I had some, but I certainly wouldn't hesitate to use onions if that's all I had. I didn't have any heavy cream, so I just mixed up a sour cream-horseradish sauce which worked well as a sub. I think some sauteed mushrooms would be a good addition to this sandwich. Very nice panini.

 
Nov 06, 2012

I made this at a tailgate on a grill using a cast iron grill and pressed it down with a brick wrapped in foil....I decided to substitute provolone cheese but it was outstanding. Rave reviews from my group.

 
Apr 21, 2013

Pretty good. I liked this concept. My horseradish cream did not come out very strong. Not sure why, I used fresh horseradish root and grated it. The panini did not get as crisp and marked as I hoped, my first time using the panini press. The taste was very good however. Next time will use a less crusty bread. (the bakery suggested I use one with a lot of cunchy exterior for my panini, which I ended up not liking).

 
Dec 07, 2013

Didn't make the horseradish cream, but it was still very good.

 

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Nutrition

  • Calories
  • 652 kcal
  • 33%
  • Carbohydrates
  • 77.3 g
  • 25%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 2113 mg
  • 85%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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