READY IN 25 mins

Roast Beef Panini with Caramelized Shallots and Roquefort

Read Reviews (6)

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

Directions

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.
Preheat a panini press according to manufacturer's instructions.
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.
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.
When ready, cut each sandwich in half, and serve with horseradish cream.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Reviews More Reviews

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.

—roxi1013

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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!

—Bibi

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6 Ratings

Aug 14, 2011

Superb sandwich.

—Oesi

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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.

—lutzflcat

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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).

—Lindsay

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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.

—Jeff

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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.

Nutritional Information

Roast Beef Panini with Caramelized Shallots and Roquefort

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 652
Calories from Fat: 210

% Daily Value *
Total Fat 23.3g 36 %
Saturated Fat 13.4g 67 %
Cholesterol 96mg 32 %
Sodium 2113mg 85 %
** Potassium 638mg 18 %
Total Carbohydrates 77.3g 25 %
** Dietary Fiber 3.1g 13 %
Protein 34.7g 69 %
** Sugars 5.1g
Vitamin A 28 %
Vitamin C 13 %
Calcium 27 %
Iron 64 %
** Thiamin 64 %
** Niacin 71 %
** Vitamin B6 22 %
** Magnesium 24 %
** Folate 110 %

* 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.