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Rye on Rye Roast Beef Panini

Written By Andira on Sunday, September 4, 2011 | 3:37 PM

Rye on Rye Roast Beef Panini

  • Prep Time:15 min
  • Cook Time:10 min
  • Serves:4

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

Recipe courtesy of McCormick


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


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.
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.
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.
TIP: Rye whiskey is an American whiskey with a flavor similar to a smooth, rich bourbon.



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