Don’t know what to do with your holiday leftovers? How about tender, thinly sliced roast beef, tangy horseradish sauce, a good sharp cheddar, and crispy sliced apples all between two pieces of sourdough bread!? This roast beef panini is a sandwich worthy of being called dinner and an excellent use of that leftover roast beef.
I love to transform my holiday and Sunday dinner leftovers into delicious paninis! There is something about taking a sandwich, heating it up, crisping the bread, and melting the cheese which turns a tasty sandwich into a meal.
Am I right?
Last year I made a turkey, brie, and cranberry mustard panini with my Thanksgiving leftovers, and we couldn’t wait to have another this year. And, when I say couldn’t wait I mean it literally. 🙂 We were enjoying these paninis during my pre-Thanksgiving recipe testing and were quite happy!
This year it was time to tackle roast beef paninis. We often have roast beef or tenderloins during the Christmas holidays and that leftover roast beef needs a proper panini to go with it.
…or at least I think it does!
Tip: Add the sauce after the panini is done so that it stays cold in contrast to the hot sandwich.
Last weekend we had a small holiday party and I cooked All The Things, because I like to cook all the things. It’s my thing. 🙂 I’m always happiest when I’m creating food in my kitchen and inviting people to eat it with me.
I made Salt Cod Fritters, Crispy Lamb Meatballs, Red Pepper and Feta Sauce, Hasselback Potato Gratin, Broccoli Salad, Grilled Fillets, Snowball Cookies, and more! But then I was left with a delicious problem.
What to do with the leftover fillets?
With the memory of my turkey panini fresh in my mind, making a roast beef panini seemed the perfect solution. My first thought was horseradish sauce, since horseradish and beef are great friends. Then I pulled out a great Vermont sharp cheddar (I like cabot) for the melty part of the panini. Already I was happy with the combo! But it needed a little something more. I turned over different additions in my head until I thought…apples. A quick trip to the supermarket to get some bread, where I decided sourdough had just the right flavor (though a whole grain bread would be great too), and I was on my way to the panini of my dreams.
Okay, not exactly dreams, but definitely the roast beef panini of my dinner!
– Happy Eating, Annemarie
Cheddar, Apple, and Roast Beef Panini
- 3/4 cup mayonnaise
- 2 tbsp horseradish
- 2 med green onions minced
Roast Beef Panini
- 8 slices sourdough bread or multigrain
- 12 oz leftover roast beef thinly sliced
- 6 oz sharp cheddar cheese sliced
- 1 med apple thinly sliced
- olive oil for the pan and brushing the bread
- In a medium bowl, mix together all the horseradish sauce ingredients. Set aside
Roast Beef Panini
- Heat a grill pan or panini press. Pull out 4 slices of bread. Brush one side of each slice with olive oil and lay them oiled side down. Layer each slice of bread with the roast beef, apple slices, and cheddar cheese, dividing the toppings equally. Top each panini with a slice of bread and oil the top of the bread.
- Once the panini pan is hot, add a little oil to the pan. Add the paninis and either press them with the panini press or use a flat weight on top of the bread. Grill until they are golden brown on both sides. I use a grill pan with a weight; it takes 2-3 per side to grill the paninis.
- Remove the paninis from the pan, pry up the top slice of bread and add the horseradish mayonnaise. Slice in half and serve.
If you don't have leftover roast beef and want a panini, use deli roast beef.