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Roast Beef with Havarti, Onion Marmalade and Roasted Peppers

Got leftover roast beef? Transform it into these delicious grilled sandwiches and drizzle with horseradish cream just before serving. To facilitate cutting the meat into thin slices, do so while it’s still cold, straight from the refrigerator. See our master recipe for prime rib at left.

Ingredients:

  • 8 slices country-style bread, each 1/2 inch thick
  • Olive oil as needed
  • 4 Tbs. mayonnaise (optional)
  • 4 Tbs. ’wichcraft balsamic onion marmalade
  • 12 oz. thinly sliced roast beef
  • 1 cup julienned roasted red bell peppers
  • 4 slices havarti cheese
  • 1 cup mixed baby greens
  • Kosher salt and freshly ground pepper, to taste
  • Horseradish cream for serving

Directions:

Preheat an electric panini press on the “panini” setting.

Place the bread slices on a work surface and brush with olive oil. Turn the slices over and spread each with 1/2 Tbs. mayonnaise and 1/2 Tbs. onion marmalade. Top 4 of the slices with the roast beef, bell peppers and cheese, dividing evenly. Cover each with one of the remaining bread slices, oiled side up.

Place 2 sandwiches on the preheated panini press and close the lid. Cook until the bread is crisp and the cheese is melted, 4 to 6 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining 2 sandwiches.

Put the greens in a small bowl. Drizzle with enough olive oil to coat and season with salt and pepper. Open the sandwiches and drizzle with horseradish cream. Arrange the greens on top. Close the sandwiches, cut in half and serve immediately. Serves 4. 


Williams-Sonoma Kitchen.