Pilgrim Panini Dip Sandwich Recipes

Steps:

• Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.
• Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
• Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat; see Cook's Note). Spread the top with the remaining 1 tablespoon butter.
• Close the panini maker and grill until the bread is crusty and golden, the fillings are hot, and the cheese is melted. (If using a grill pan or skillet, flip the sandwich halfway through to grill on the other side.)
• Pull the sandwich off the heat and slice it in half--this sandwich is to die for!

Steps:

• Combine all Dip ingredients in a saucepan, and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 25 minutes or until liquid is reduced by half. Meanwhile, make the sandwiches and grill.
• Serve the dip in small (wide mouthed) individual dishes next to each guests plate along with the panini.

Steps:

• Preheat the oven to 475°.
• Sprinkle ground black pepper all over the roast, pressing it into the meat as much as possible.
• Place roast in a small roasting pan, and add 1 cup of beef stock.
• Cook for 35 minutes, then lower temperature to 400° and cook 40 minutes.
• Take roast out of the oven (do not turn off the oven) and pour the 1 1/2 cups cold beef stock into the bottom of the pan.
• Let stand 15-20 minutes.
• Add garlic juice to the broth in the bottom of the pan, and return roast to oven.
• Roast until meat reaches the desired degree of doneness for rare or medium (use a meat thermometer to test).
• Some like their beef well done while other prefer medium-rare to medium.
• Remove pan from oven and transfer roast to a platter or carving board; let cool slightly before carving.
• Transfer the pan drippings to a small, wide pan and keep it warm over low heat.
• Cut the rolls open horizontally; if desired, remove some of the bread from the inside, creating a pocket to hold the beef.
• Slice the beef as thinly as possible.
• Dip rolls quickly into the au jus (drippings), fill generously with sliced beef, and serve right away.

Steps:

• Add lots of pepper to roast.
• Sprinkle with 1/2 of the Demi-glace mix.
• Place roast uncovered in 400* preheated oven.
• Cook for 1 hour. Turn oven off; let sit another hour in oven.
• Remove from oven and let sit 1/2 hour.
• Store drippings from the roast to add later.
• Thinly slice the roast. If serving the next day, place covered in refrigerator.
• Do not worry if your meat is no well done it will keep cooking in the broth.
• To serve:.
• In slow cooker heat up, consommé, water,remaining Demi-glace and drippings from roast on High. Add beef slices.Let it sit until it is ready to eat.
• To serve remove beef from au jus and place in a bowl.
• Ladle au jus in individual containers for each guest to dip his sandwich.
• Tip:.
• Used baguette, french bread or hoagy buns to make the sandwiches.

Steps:

• Spread outside of bread lightly with mayonnaise.
• Spread inside of bread with thousand island dressing.
• Equally divide turkey between 4 sandwiches.
• Equally divide cheese between 4 sandwiches.
• Put in frying pan, as you would fry a grilled cheese sandwich over medium heat.
• When toasted and cheese is melted, sandwich is ready to enjoy!

Steps:

• Preheat panini grill or stove-top griddle pan (see note below).
• In a small bowl, beat eggs, oregano, salt, and pepper with a fork.
• Heat a nonstick skillet over medium-high heat; add egg mixture.
• Cook, lifting the edges with a fork, until set (2 to 3 minutes).
• Divide eggs, peppers and cheeses between 2 slices of bread (I really just eyeballed most of the ingredients); top with remaining bread slices and brush outsides lightly with oil.
• Place on panini grill or griddle and cover with grill top or grill press; grill until golden and cheese starts to melt (2 to 3 minutes per side).
• Note: I just use a Foreman grill to make panini--I was given the grill several years ago as a gift and can't say I use it for anything else, but it does make great sandwiches :).