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ROAST BEEF PANINI
WITH ROQUEFORT AND
CARAMELIZED SHALLOTS
4 servings
INGREDIENTS
3 tablespoons unsalted butter
6 large shallots, thinly sliced
1/4 teaspoon fresh thyme
Salt and pepper, to taste
2 medium baguettes, halved
Horseradish sauce or mustard, if desired
1 pound medium rare roast beef, thinly sliced
1 cup Roquefort cheese, crumbled
METHOD
1. Preheat Panini Maker.
2. In a small sauté pan, melt butter over medium-high heat. Add shallots; season
with thyme and salt and pepper to taste. Cook shallots until golden brown.
3. Spread bread with horseradish sauce or mustard, if desired. Top with roast beef.
Top with shallots and cheese crumbles.
4. Grill baguettes in Panini Maker for 4 minutes or until cheese melts.
SALMON PANINI
4 servings
INGREDIENTS
4 salmon fillets (3 to 4 ounces each), boned
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon fresh dill weed
1 loaf unsliced French bread
4 tablespoons Russian salad dressing
1 tablespoon capers
4 medium purple onion slices, razor thin
2 cups arugula, watercress or lettuce leaves
METHOD
1. Preheat Panini Maker.
2. Rub your fingers over salmon filets and check for bones. Remove any you may
find with tweezers.
3. Rub salmon filets with olive oil and sprinkle with salt, pepper and dill.
4. Place salmon filets in grill, lower lid, and cook for 5 minutes or until cooked
through.
5. While salmon is cooking, cut French bread in half horizontally. Spread bread with
Russian dressing. Sprinkle capers on bottom slice of bread.
6. When salmon is finished cooking, remove to cutting board, and while grill is still
hot, carefully wipe grill surfaces with a damp towel.
7. Slice salmon and place on top of capers. Top with onion slices and lettuce leaves.
Place top slice of bread on sandwich and cook in the Panini Maker for 2 minutes
to toast the bread.
10. Slice into 4 pieces diagonally. Serve warm.
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