main dishes

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

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 4 Servings

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.

TIPS AND TRICKS

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

NUTRITION INFORMATION

(per Serving)

Sandwiches, Wraps, and Tortillas

Salad and Dressings

Side Dishes