I'm always looking for quick sandwiches to make for dinner on Tuesday nights. I get home late from my exercise class and it's nice to just throw together a quick sandwich that I prepped earlier. These Roast Beef & Cheddar Panini might not sound special but holy yum were they good.
Roast Beef & Cheddar Panini
As seen on Kate's Recipe Box, originally from Williams Sonoma
Makes 4 sandwiches
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 1/2 teaspoons chipotle sauce
1/3 cup mayonnaise
8 slices country-style bread
Sliced cheddar cheese, to taste
3/4 lb thin slices roast beef
In a large skillet over medium heat, warm the olive oil. Add the onions, cover and cook, stirring occasionally, until they are completely limp, 10 to 15 minutes. Uncover the pan, reduce the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes; do not allow them to burn. Remove the pan from the heat and let the onions cool to room temperature.
Preheat an electric panini maker according to the manufacturer’s instructions. Stir chipotle sauce into mayonnaise.
Spray one side of each bread slice with cooking spray. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with some of the mayonnaise mixture. Add slices of cheese. Divide the roast beef into four even amounts and place the slices on four pieces of the bread. Evenly divide the caramelized onions and top the roast beef with the onions. Top with the other bread slice, oiled side up.
Place each sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the bread is golden and the cheese is melted, 3 to 5 minutes. Transfer the sandwich to a cutting board and cut in half. Serve immediately.