Rye on Rye Roast Beef Panini

Italian panini gets a bold American remake in this hearty roast beef sandwich flavored with a sage-horseradish mayonnaise and served with a rye whiskey-infused au jus.

Makes 4 servings.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutritional Information

For 1 serving
Calories: 732
Sodium: 1317mg
Fat: 36g
Carbohydrates: 52g
Cholesterol: 92mg
Fiber: 5g
Protein: 43g

Rye on Rye Roast Beef Panini

Ingredients

1 can (14 1/2 ounces) beef broth
1/3 cup rye whiskey
1 1/2 teaspoons McCormick® Gourmet Collection Sage, Rubbed, divided
1/2 cup mayonnaise
2 tablespoons prepared horseradish
8 slices hearty rye bread with seeds (1/2-inch thick)
1 pound thinly sliced deli roast beef
1/2 cup jarred roasted red bell peppers, drained and sliced
2 cups arugula leaves

Directions

1. Preheat electric panini maker according to manufacturer’s directions. Meanwhile, mix beef broth, rye whiskey and 1 teaspoon of the sage in medium saucepan. Bring to simmer on medium heat. Set aside, keeping au jus warm while preparing sandwiches.

2. Mix mayonnaise, horseradish and remaining 1/2 teaspoon sage in small bowl. Lightly brush 1 side of each slice of bread with olive oil. Place bread, oiled side down, on a clean work surface. Spread top of each slice with 1 tablespoon of the sage mayonnaise. Top 4 of the bread slices with roast beef, red bell peppers and arugula. Top each with second slice of bread, oiled side up.

3. Place 2 sandwiches at a time on the preheated panini maker. Cook 3 to 5 minutes or until bread is crisp and dark golden brown. Cut each sandwich in half. Serve with au jus for dipping.