Flavorful ingredients are layered in this hot-from-the-grill sandwich.
Story Behind the Recipe
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1/4 cup light mayonnaise
1 tablespoon prepared horseradish
2 tablespoons Land O Lakes® Butter
1 cup thinly sliced onion rings
1 (8-ounce) package sliced mushrooms
1 (10-inch) round focaccia bread, sliced in half lengthwise
1/2 pound deli thinly sliced roast beef
4 (3/4-ounce) slices Land O Lakes® Provolone Cheese
6 thin green and/or red bell pepper rings
Combine mayonnaise and horseradish in bowl. Set aside.
Melt butter in 10-inch skillet until sizzling; add onions and mushrooms. Cook over medium heat 5-7 minutes or until softened.
Spread horseradish mayonnaise onto cut-sides of focaccia bread. Layer bottom half of focaccia with roast beef, onion and mushroom mixture, cheese, pepper rings and top half of bread. Cut sandwich in half.
Heat panini grill. Spray sandwich with no-stick cooking spray. Place one-half sandwich onto panini grill. Grill until golden brown. Repeat with remaining sandwich. Cut each half into 3 wedges.
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If using skillet, cook over medium heat, turning once, 3-4 minutes or until golden brown.