Italian Roast Beef Panini

Posted online October 6, 2010 | 1:46 pm

The roasted garlic mayonnaise is the key to this dish. Called ‘aioli,’ this classical French sauce is a blend of roasted garlic puree, olive oil, mustard, and egg yolks. Here we make it easy by combining roasted garlic and mayonnaise.

Why Try? This sandwich delivers a lot of flavor and is perfect for pairing up with a bowl of soup or a crisp garden salad.

Quick & Easy

Special Occasion

Nutritional Information Per Serving: Calories 470, Protein 22.1g, Carbohydrate 30.6g (Dietary Fiber 2.3g), Sugar 4.2g, Fat 28.2g, (Saturated Fat 8.6g), Cholesterol 57.9mg, Sodium 1060.5mg.
% Daily Value: Calcium 20%, Iron 15%, Vitamin A 25%, Vitamin C 45%.

Quick Version: If time is limited season mayonnaise to taste with a shake of garlic
& pepper seasoning blend.

If the Fontina cheese is a little strong for your tastes then substitute provolone or mozzarella. Fresh mozzarella is even better if you can find some!

Ingredients

10 cloves garlic
1 teaspoon olive oil
1/4 cup mayonnaise
8 slices Italian bread
8 ounces roast beef
1 red onion, sliced
6 ounces roasted peppers
2 Roma tomatoes, sliced
4 slices Fontina cheese
Olive oil, as needed

Preparation

To prepare roasted garlic mayonnaise, peel garlic cloves, toss with olive oil, place on piece of aluminum foil and fold closed. Place in preheated 350°F oven and roast until tender, about 20 to 25 minutes. Transfer garlic to bowl and mash completely. Add mayonnaise and mix until well blended.
To assemble each sandwich, spread 1 tablespoon of roasted garlic mayonnaise on one slice Italian bread. Top with 2 ounces roast beef, two slices onion, 1 1/2 ounces peppers, 2 slices tomato, one slice Fontina cheese, and top slice of bread.
Spread top and bottom of sandwich lightly with olive oil to coat bread. Place sandwich on heated surface of panini grill. Cook on both sides until crust is nicely browned and middle is heated.

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