Roast Beef Panini with Caramelized Shallots and Roquefort

Roast Beef Panini with Caramelized Shallots and Roquefort

TerryWilson

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

25 m servings 652 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 652 kcal
  • 33%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 77.3g
  • 25%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1983 mg
  • 79%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

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 g...

Most helpful critical review

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

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Least positive
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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 g...

Superb sandwich.

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...

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 b...

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 fro...

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...

These were yummy. I used feta because I was out of Roquefort. And the horseradish cream was AMAZING.

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

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

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