Roast Beef Panini
Frances Janisch
Ingredients
- 8 tablespoons sweet- or hot-pepper jelly
- 8 slices whole-grain bread
- 2 teaspoons Dijon mustard
- 2 ounces smoked Gouda cheese, shredded
- 1/2 pound thinly sliced deli roast beef
- 1 cup watercress sprigs
- Olive oil cooking spray
Preparation
1. Spread 1 tablespoon jelly evenly on each of 8 slices of bread. Spread each of 4 slices with 1/2 teaspoon mustard on top of the jelly; sprinkle Gouda evenly on the same 4 slices. Top the remaining slices evenly with the thinly sliced roast beef and the watercress sprigs. Combine the bread slices to create 4 sandwiches.
2. Heat a panini press or a grill pan coated lightly with olive oil cooking spray. Grill the sandwiches in batches, with the press closed, for 2â3 minutes per side. If using a grill pan, cook the sandwiches over moderately high heat with a heavy skillet on top of the sandwiches, pressing down, 2â3 minutes per side or until golden. Halve the sandwiches, and serve immediately.
Print
- Yield: Makes 4 servings (serving size: 1 sandwich)
Prep: 10 minutes; Cook: 8 minutes.
Nutritional Information
| Calories per serving: | 384 |
|---|---|
| Fat per serving: | 9g |
| Saturated fat per serving: | 4g |
| Monounsaturated fat per serving: | 3g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 27g |
| Carbohydrates per serving: | 49g |
| Fiber per serving: | 4g |
| Cholesterol per serving: | 59mg |
| Iron per serving: | 3mg |
| Sodium per serving: | 419mg |
| Calcium per serving: | 166mg |
Health
