• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 4 tablespoons butter, softened
  • 1 shallot, finely chopped
  • 1 tablespoon cornstarch
  • 2 cups beef broth
  • 1 pound sliced roast beef
  • 1 baguette, split lengthwise and sliced crosswise into 4 sections
  • 4 ounces sliced pepper Jack cheese


  • In a medium saucepan, melt 2 tablespoons 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 over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections.
  • 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 sauce among 4 small bowls for dipping.

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