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Nutrition Facts
Serving Size 1 (302g) Recipe makes 4 servings The following items or measurements are not included below: 8 slices havarti cheese
Calories 603
Calories from Fat 187		(31%)
Amount Per Serving		%DV
	Total Fat 20.8g	32%
	Saturated Fat 4.4g	21%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 6.7g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 1069mg		44%
Potassium 475mg		13%
Total Carbohydrate 77.0g		25%
	Dietary Fiber 4.8g	19%
	Sugars 4.5g
Protein 27.3g		54%
detailed view... how is this calculated?

Roast Beef Panini With Horseradish Mayo

Recipe #381551 | 25 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: gemini08
Jul 14, 2009

This recipe can be made in a panini maker, a George Foreman type grill or a ridged grill pan on the stove. Put foil around a slightly smaller pan and use it to press the panini down. Use whatever cheese you like or happen to have at home - a creamy Havarti goes nice with it - as well as leftovers from a roast or steaks.

SERVES 4 , 4 paninis (change servings and units)

Ingredients

8 slices of rustic country bread
1/2 cup mayonnaise (or more if you like mayo)
1/4 cup prepared horseradish sauce
1/2 lb roast beef or leftover steak, thinnly sliced
1 red pepper (optional)
8 slices tomatoes
8 slices havarti cheese (or your favorite)
2 teaspoons olive oil (o brush the bread)
1 garlic clove (to rub on bread)
herbs or salat greens (to garnish)

Directions

1
Combine mayonnaise and horseradish in a bowl, set aside.
2
Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
3
Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
4
Top with roast beef, pepper rings, tomato and cheese. Fold together.
5
Put in a grill pan and use a smaller frying pan to weigh it down.
6
Turn and brown on the other side.
7
Cut in two, garnish with salat greens and herbs
8
Enjoy!

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Featured Reviews for This Recipe

From: TexasKelly

On Aug 3, 2009

Hubby and I thought this was very good. For brushing on the olive oil, I could not decide which side of the bread was the underside? I did things a little differently anyway, I sprinkled some olive oil & garlic powder (instead of rubbing the glove of garlic on the bread) on what would be the inside of the sandwich, and I toasted the bread (we used foccacia) lightly, and then spread the mayo & built the sandwich. I sprayed my Foreman grill with non-stick spray, and grilled them for probably 5 minutes on each side. Even though its a foreman grill adn the heat comes from both sides, I still like to flip the sandwich. So anyway, they came out PERFECTLY crispy and very flavorful. I did use the optional red pepper which was very good, and the only thing I can think of adding is perhaps some thinly sliced onion. Thanks so much for posting. Hubby has already requested that I make this again.

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