So yesterday was the first time I ever tried a Rachael Ray recipe. I know, she’s been huge for several years now, but I managed to remain under the radar … or something. Anyway, this French Dip Panini was amazing. I made a few changes: I added salt and pepper to the sauce, caught out half of the butter (the other half was to butter the bread, but I felt like 1 tbsp of butter per serving was excessive and the bread didn’t need it.), cut the roast beef portion in half and switched up the pepper jack for Swiss cheese.
Anyway, it turned out moaning-while-you-eat good. I will definitely be making this again.
French Dip Panini
Adapted from Everyday with Rachael Ray
2 tablespoons butter
1 shallot, minced
1 tablespoon cornstarch
2 cups beef broth
salt and pepper
1/2 pound good quality sliced roast beef
1 baguette, cut into four portions and sliced open
1/4 lb sliced Swiss cheese
Melt the butter in a medium saucepan over medium heat. Stir in the minced shallot and cook, stirring frequently, until softened and translucent (this takes about 2 minutes). Stir in the cornstarch and cook for an additional minute.
Add the beef broth, stirring vigorously until well blended with the cornstarch mixture (Rachael said to use a whisk, but both of mine were in the dishwasher. This method worked fine). Taste the sauce and add salt and pepper as necessary.
Separate the slices of roast beef and add to the sauce. Cook over low heat until the slices are warmed.
Preheat your grill or griddle pan on the stove over medium heat (don’t forget to heat the panini press too). You should do this for at least 10 minutes before using it.
Divide the cheese and roast beef evenly among the baguettes. Reserve the sauce.
Place the sandwiches on the preheated pan and press down with the panini press. Cook for two minutes on each side.
Serve the panini with a bowl of the reserved sauce and enjoy!