Roast Beef Panini Sandwich With Cilantro Lime Mayo Recipes

Steps:

• Prepare roast beef according to package directions; drain. Shred beef using 2 forks; set aside. Meanwhile, in a small bowl, combine sauce ingredients; set aside. , In a panini grill with lid, cook pepper and onion in oil until tender. Remove from pan and set aside. , Butter one side of each slice of bread. Place four slices, buttered side down, on work surface. Top each slice with 1-2 slices of cheese, one-quarter of each shredded beef, pepper and onions, avocado and about 2 tablespoons sauce. , Top with remaining bread, butter side up. Cover and cook over medium heat about 4 minutes or until golden brown, turning once. Serve warm. ,

Steps:

• Mix lime juice, garlic clove, hot sauce, Dijon mustard, cilantro, mayo and salt and pepper to make the Cilantro Lime Mayo and set aside.
• Lay out bread and top all pieces with Mayo mixture. Next on 5 slices of sour dough bread add cheese, roast beef, whole green chili and mozzarella cheese. Top with the other pieces of bread.
• Spray with butter flavored cooking spray or butter and put in Panini press until brown and melted.

Steps:

• Mix mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in small bowl.
• Toss onion, peppers, pepper flakes, and some juice from the peppers in another bowl. Let it stand for at least 5 minutes for flavors to blend.
• Spread butter on one side of each slice of bread, and spread mayo mixture on the other side. Sprinkle cheese on two slices, top with roast beef, then some of the salad mixture, then the other slice of bread, butter side up.
• Toast sandwiches in George Foreman grill or in a skillet using another heavy skillet or foil-wrapped brick as a weight. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).

Steps:

• In a small bowl, combine the mayonnaise, blue cheese, horseradish and pepper; set aside. In a large skillet, saute onion in oil until tender., Spread mayonnaise mixture over one side of each slice of bread. On four slices, layer one piece of cheese, two slices of roast beef, sauteed onion and another piece of cheese; top with remaining bread., Spread butter over both sides of sandwiches. Cook on a panini maker or indoor grill for 2-3 minutes or until bread is browned and cheese is melted.

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add roast beef slices and saute 3 to 5 minutes, until browned on all sides, stirring frequently. Add tomatoes, jalapenos, lime juice, and cumin and stir to combine. Bring to a simmer and cook 5 minutes, to heat through and reduce slightly.
• Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Spoon onto sliced rolls with plenty of sauce and serve.

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Steps:

• Combine mayonnaise and horseradish in a bowl, set aside.
• Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
• Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
• Top with roast beef, pepper rings, tomato and cheese. Fold together.
• Put in a grill pan and use a smaller frying pan to weigh it down.
• Turn and brown on the other side.
• Cut in two, garnish with salat greens and herbs
• Enjoy!