A panini is just a grilled cheese that grew up. This one grew up well.
Thinly sliced roast beef. Melty provolone. Sweet caramelized onions. Tangy horseradish cream. Pressed until golden and crispy. 15 minutes. Lunch just got a promotion.
Step-by-Step Instructions
1
1
Make the Horseradish Cream
- Mix sour cream, horseradish, Dijon mustard, salt, and pepper in a small bowl.
2
2
Assemble the Panini
- Spread horseradish cream on one side of each bread slice.
- Layer roast beef, provolone, caramelized onions, and arugula (if using).
- Top with remaining bread, spread-side down.
3
3
Butter and Press
- Spread softened butter on the outside of each sandwich.
- Heat a panini press, grill pan, or skillet over medium heat.
- Cook 3-4 minutes per side until bread is golden and crispy and cheese is melted. (Use a heavy pan to press down if you’re don’t have a press.)
4
4
Serve
- Slice in half. Serve hot with pickles or chips.
Summary
Prep Time: 5 minutes | Cook Time: 8-10 minutes | Total Time: 15 minutes
Yield: 2 sandwiches
Difficulty: Easy
Storage Notes
Best Fresh:
Panini is best eaten immediately. Leftovers get soft but are still tasty cold.
Reheat:
Skillet over medium heat for 3-4 minutes per side. Air fryer at 350°F for 5 minutes.
Pro Tip:
- Don’t skimp on the butter. It’s the secret to a crispy, golden crust.
