• Cooking Time:
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  • 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.

Categories: Sandwich 
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