Rye on Rye Roast Beef Panini

Italian panini gets a bold American remake in this hearty roast beef sandwich flavored with a sage-horseradish mayonnaise and served with a rye whiskey-infused au jus.

Serves: 4
15 mins Prep time 10 mins Cook time
15 mins Prep time
10 mins Cook time
  • Preheat electric panini maker according to manufacturer’s directions. Meanwhile, mix beef stock, rye whiskey and 1 teaspoon of the sage in medium saucepan. Bring to simmer on medium heat. Set aside, keeping au jus warm while preparing sandwiches

  • Mix mayonnaise, horseradish and remaining 1/2 teaspoon sage in small bowl. Lightly brush 1 side of each slice of bread with olive oil. Place bread, oiled side down, on a clean work surface. Spread top of each slice with 1 tablespoon of the sage mayonnaise. Top 4 of the bread slices with roast beef, red bell peppers and arugula. Top each with second slice of bread, oiled side up

  • Place 2 sandwiches at a time on the preheated panini maker. Cook 3 to 5 minutes or until bread is crisp and dark golden brown. Cut each sandwich in half. Serve with au jus for dipping

Cooking tip

Test Kitchen Tip: Rye whiskey is an American whiskey with a flavor similar to a smooth, rich bourbon.

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Nutrition information

(Amount per serving)

  • Calories: 732Cholesterol: 92mg
  • Sodium: 1317mgProtein: 43g
  • Total Fat: 36gFiber: 5g
  • Carbohydrate: 52g

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