Recipes, Lunch & Dinner Recipes

How to Make a Panini 2 Ways

How to Make a Panini 2 Ways

by Beth L. on September 18, 2015 Updated on September 02, 2020

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

Printable Version

theinspiredhome.com

Author

Beth Le Manach

Published

September 18, 2015

Modified

June 21, 2018

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

DIRECTIONS

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

Printable Version

theinspiredhome.com

Author

Beth Le Manach

Published

September 18, 2015

Modified

June 21, 2018

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

DIRECTIONS

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.

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