Steak Panini with Gruyère and Savory Onion Jam
This hearty sandwich is easy to assemble with the help of our savory panini spread. It’s equally good served hot or at room temperature, so it makes perfect summer picnic fare.
- 2 New York strip steaks, each about 12 oz. (375 g)
- Salt and freshly ground pepper, to taste
- 8 slices country-style bread, about 1/2 inch (12 mm) thick
- 2 Tbs. olive oil
- 1/2 cup (4 oz./125 g) Williams-Sonoma Savory Red Onion Jam
- 6 oz. (185 g) Gruyère, grated (about 1 1/3 cups)
- 4 Tbs. (2 oz./60 g) whole-grain mustard
- 8 thick tomato slices
- 8 Bibb lettuce leaves
Preheat a Breville panini maker to “sear” mode.
Season both sides of the steaks with salt and pepper. Place the steak on the panini maker, close the machine and cook until medium rare, 5 to 6 minutes. Transfer the steak to a cutting board and let rest for 5 minutes. Meanwhile, clean the panini maker and turn to “panini” mode.
Brush 1 side of 4 slices of the bread with about half of the olive oil and place on your work surface, oil side down. Spread 2 Tbs. of the onion jam on top of each slice of bread, then top with 1 1/2 oz. (45 g/about 1/3 cup) cheese in an even layer.
Slice the steak thinly across the grain and divide evenly among the cheese-covered slices of bread. Spread 1 Tbs. whole-grain mustard on each of the remaining 4 slices of bread and place, mustard side down, on top of the steak. Brush the top of the bread with the remaining olive oil.
Cook 2 sandwiches at a time in the panini maker until the bread is golden and the cheese is melted, 3 to 4 minutes. Open each sandwich and place 2 slices of tomato and 2 lettuce leaves inside. Repeat with the remaining 2 panini and serve immediately. Serves 4.