Roast Beef & Peppers Panini Recipe #377994
Grilled Roast Beef on Rye Sandwich with Peppers and Swiss Cheese.
1 hour | 45 min prep
SERVES 5 , 5 sandwiches
- 10 slices rye bread
- 5 tablespoons mayonnaise
- 15 slices deli roast beef
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 10 slices baby swiss cheese
- 1/3 cup olive oil
- 2 tablespoons basil
- Julienne each of the Bell Peppers into thin slices. Place into a baking pan and roast peppers under an open broiler until skin begins to brown about 5 - 10 minutes. Remove from broiler and let cool.
- Spread a thin layer of Mayo on the inside of each slice of rye bread. Mix olive oil and basil together in a small dish. Brush the opposite side of 5 bread slices with the Basil/Olive Oil mixture.
- Place the 5 slices of bread onto a preheated griddle with the Olive Oil side down. Layer 3 slices of roast beef on top of each slice of bread. Place Roasted Peppers over the beef. Top with 2 slices of Baby Swiss Cheese.
- Place other other 5 slices of rye bread on top of the cheese with the mayo side down. Brush the top sides with Basil/Olive Oil mix.
- Grill until cheese is melted and sandwich is golden brown on both sides. Cut each sandwich in half to serve.
- Side dish suggestion (Eggplant Steak Fries with Marinara Sauce).
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5 stars