Table of Contents
Advertisement
GA_PaniniPressManualWPGPP20_GA_PaniniPressManualWPGPP20 10/21/11 4:58 PM Page 13
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
With your Panini Press in the closed position preheat until the green
ready light illuminates.
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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
13
Turkey Reuben
4 servings
INGREDIENTS
Butter, if desired
1/2 pound Dill Havarti cheese (8 slices)
1 pound smoked turkey breast, thinly sliced
1/4 cup Russian salad dressing
1/2 cup coleslaw
8 slices pumpernickel rye swirl bread
METHOD
1
With your Panini Press in the closed position preheat until the green
ready light illuminates.
2
To assemble one sandwich, butter the outside of each piece of
bread, if desired. On top of one slice of bread, spread Russian
dressing. Top with cheese and 1/4 pound of turkey. Top turkey with a
tablespoon or so of coleslaw. Top with another slice of cheese and
the top slice of bread. Repeat with remaining sandwiches.
3
Grill two sandwiches at a time in the Panini Maker for 4 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
14
Meijer.com
Advertisement
Table of Contents
