Flavorful ingredients are layered in this hot-from-the-grill sandwich.
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14 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
12 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
STEP 1
Combine mayonnaise and horseradish in bowl. Set aside.
STEP 2
Melt butter in 10-inch skillet until sizzling; add onions and mushrooms. Cook over medium heat 5-7 minutes or until softened.
STEP 3
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.
STEP 4
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.
If using skillet, cook over medium heat, turning once, 3-4 minutes or until golden brown.
Read more about this recipe on Recipe Buzz® Blog.
