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Warm up with this toasted roast beef with aged Caraway brick cheese sandwich

February 25, 2011|Scott Anderson | Culinary Passion

With those long hard days at work intertwined with longs hours of shoveling snow, a body needs something warm and filling to keep them going. Why fill up on fluff and flavorless foods when you can spend a little time in the kitchen and create something wonderful and delicious?

This sandwich is a quick get-up-and-go hearty meat-lovers' special filled with fresh-sliced roast beef, caramelized peppers and onions, sliced tomatoes and aged Caraway brick cheese — all squared away on a French alpine roll, toasted to perfection on a Panini grill.

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.


Toasted roast beef with aged Caraway brick cheese



5 ounces sliced roast beef (shaved if possible)
3 tomato slices
2 slices (2 ounces) aged Caraway Brick
2  1/2 teaspoons horseradish mayonnaise (see cook's note)
1 French Alpine roll

Preheat Panini grill to 375 degrees.

Slice the roll in half, width wise, and set the top aside. To the bottom half of the bread spread 1/2 the horseradish mayo. Then layer sliced tomatoes, roast beef followed by the brick cheese. Spread the remainder of the mayo on the top half the bread and place onto the sandwich.

Lift sandwich onto panini grill and lightly press down to sear the top and bottom without pressing the ingredients out of the sandwich.

Grill for approximately 2 to 3 minutes or until nice char line develops on the bread and cheese begins to melt.

Carefully remove from the grill and slice.

Cook's note: Use any storebrand you prefer.

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