More Great Recipes: Sandwich

French Dip Panini

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Member since 2006

Serves | Prep Time | Cook Time


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


Wow!!!!!!!!!!! Who would've thought that a sandwich could look so complex! I think I'll be making this a LOT!

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