When planning my weekly meals, a quick glance at the calendar revealed that the logistics of Thursday’s dinner would be a challenge. My husband and I were both scheduled to work until 6:00, our girls each had soccer practice and there was a bonus school meeting thrown in there, too. No time to spare! On nights like these, my panini grill comes to the rescue. When I came across this Roast Beef & Provolone Panini recipe, I knew instantly that this sandwich was the perfect solution for our on-the-go evening.
If you don’t have a Panini grill, add it to the top of your holiday wish list (even above those trendy heels you have been coveting or the latest technological gadget). I promise that this is not an appliance that will be stashed away in the back of your cupboard. Panini grills elevate the humble sandwich to a satisfying and flavorful meal.
So on with the recipe. Here are the ingredients needed for the "Roast Beef & Provolone Panini."
I put my thirteen-year-old (camera shy) son to work. He combined the horseradish with mayonnaise.
Horseradish holds many family memories for me. I actually never ate it as a child because my dad always told me it would put hair on my chest. No thanks! But my parents and grandparents cultivated or harvested horseradish in our backyard every fall when I was young. I wish I had paid attention to the process, but I was probably inside changing my Cabbage Patch Kids or trying to beat my top score at Pac Man. (Does this date me?) Now, as an adult, I do like horseradish because it adds a "zing" of flavor.
Next, we sliced onions, green peppers, and red peppers into rings.
During this time, butter melted.When the butter sizzled, it was time to add the onions and mushroom to the pan. On medium heat, they were soft within 5 minutes.
I sliced the bread in half lengthwise.
My son spread the horseradish mayonnaise blend onto the cut-sides of the bread.
Now, it was a matter of adding the toppings. So easy! On the bottom half of the bread, we placed the roast beef.
Onion and mushrooms were next up.
We couldn’t forget our favorite, Provolone cheese.
Make room for peppers. They provide a burst of color.
I placed the top half of the bread back on and cut the sandwich in half. The Panini grill was warm and ready to go. One half of the sandwich went on.
In about 4 minutes, the sandwich came out golden brown. Cut into thirds, the sandwiches are perfectly sized. Look at the difference in size between the grilled panini and still-waiting-to-be-grilled panini.
In just a few short minutes, the second panini was ready. Potato salad and raspberries accompanied our flavorful sandwiches. Not only did they look tempting, but they tasted fantastic. On a night when I was pressed for time, the Roast Beef & Provolone Panini recipe sure delivered.
What’s your quick go-to meal solution? Give this sandwich a try and let us know how it turned out for you by rating & reviewing the recipe.
Come back in a few days when Bridget will share a pie perfect for fall.
Tami is paid to write for the Land O’Lakes Recipe Buzz® Blog.