We have a roast beef panini with caramelized onions and a vegetarian option with tapenade, artichoke hearts and roasted peppers!
Beth Le Manach of Entertaining with Beth is sharing her top picks for a well stocked kitchen just in time for heading back to school! Make a pledge to cook more often this fall with the help of these beautiful products.
Beth will also be demonstrating her favorite recipes using these products, from a succulent roast chicken to quick and easy panini recipes that will get dinner on the table in a flash!
This week, Beth is using a DeLonghi Panini Press to make a panini 2-ways: a roast beef panini with caramelized onions and a vegetarian option with tapenade, artichoke hearts and roasted peppers!
Roast Beef Panini
INGREDIENTS
For the Panini:
- 4 slices of hearty bread (French Loaf, Sour Dough etc)
- 1 tbsp melted butter
- 4-6 slices Swiss cheese
- 2-3 tsp whole grain mustard
- 4 tbsp caramelized onions (see recipe below)
- 4-6 slices rare roast beef
- 2-4 cups arugula
For the Caramelized Onions:
- 1 tbsp olive oli
- 1 red onion, sliced into half moons thinly
- Salt and pepper to taste
- 1 tsp balsamic vinegar
- 1/2 tsp Worcestershire sauce
Beth's Vinaigrette Recipe:
- 1 tsp dijon mustard
- 1 tbsp white wine vinegar
- 3-4 tbsp grape seed oil or olive oil
- Salt and pepper to taste
- 1 tsp minced shallots
INSTRUCTIONS
For the Panini:
- Butter one side of bread with melted butter.
- Then add sliced cheese, mustard, onions, roast beef. Top with more cheese. Place second piece of bread on top.
- Place in heated panini press for 5-7 mins.
- Allow to cool slightly.
- Slice and serve with salad.
- Enjoy!
For the Caramelized Onions:
- Sautee onions in oil until tender. Add vinegar and Worcestershire sauce, cook until reduced and evaporated.
For the Vinaigrette:
- Mix mustard and vinegar until smooth. Slowly add the oil until combined. Season with salt and pepper. Add shallots. Toss with arugula.
Vegetarian Panini
INGREDIENTS
- 4 slices of bread
- 1 tbsp melted butter
- 4-6 slices mozzarella
- 1-2 tsp tapenade or pesto sauce
- 6 slices of roasted peppers
- 6 artichoke hearts (the kind that comes packed in water)
- 2-4 cups of mixed green salad
INSTRUCTIONS
- Butter one side of bread with melted butter.
- Then add sliced cheese, tapenade or pesto, roasted peppers, artichoke hearts. Top with more cheese. Place second piece of bread on top.
- Place in heated panini press for 5-7 mins.
