French Dip Panini
4 tbsp butter, softened (divided)
1 shallot, finely chopped
1 tbsp cornstarch
2 cups beef broth
1 lb sliced roast beef
1 baguette, split lengthwise and sliced into 4 sections (I just used a French loaf)
4 oz sliced pepper jack
In a medium saucepan, melt 2 tbsp butter over medium heat.
Add the shallot and cook, stirring, until translucent, 1 to 2 minutes.
Add the cornstarch and cook for 1 minute.
Whisk in the beef broth.
Add the roast beef to the sauce and warm over low heat.
Preheat a nonstick grill pan (or just use a nonstick skillet) over medium heat.
Spread the remaining 2 tbsp butter on the outsides of the baguette sections (like you're making a grilled cheese sandwich).
Using tongs, top half the sections with the warm roast beef, reserving the sauce.
Top with the cheese and the remaining baguette sections.
Place the 4 panini on the hot pan.
Weigh down with a heavy skillet and cook for 2 minutes, then flip the panini and cook for 2 minutes longer.
Remove the panini from the heat and divide the among 4 small bowls for dipping.
Pairs Well With