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.
15m
PREP TIME
10m
COOK TIME
732
CALORIES
9
INGREDIENTS

Servings: 4

Ingredients

  • Step1
  • 1 1/2 cups beef stock
  • 1/3 cup rye whiskey
  • 1 1/2 teaspoons McCormick Gourmet™ Organic Sage Leaves, divided
  • 1/2 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 8 slices hearty rye bread with seeds, 1/2-inch thick
  • 1 pound thinly sliced deli roast beef
  • 1/2 cup jarred roasted red bell peppers, drained and sliced
  • 2 cups arugula leaves

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 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.

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