Recipes

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.