RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2016
| View Recipe |
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| Recipe Name: |
French Dip Panini |
| Source: |
, April 2007 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-02
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.94
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
Medium-bodied reds |
Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
California Merlot (Niebaum-Coppola); serve with cole slaw or potato salad. |
| Comments: |
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Ingredients:
1 Large bread, baguette split lengthwise, in 4 sections
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Directions:
In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Add the cornstarch and cook for 1 minute. Whisk in the beef broth.
Add the roast beef to the sauce and warm over low heat.
Preheat a nonstick grill pan over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese and the remaining baguette sections.
Place the 4 panini on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the panini and cook for 2 minutes longer.
Remove the panini from the heat and divide the sauce among 4 small bowls for dipping. |
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| Nutrition per Serving: |
| Calories: |
806 |
Total Carbs: |
79.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
124.9 |
Fat: |
33.4 |
Protein: |
55.35 |
| Fiber: |
5.25 |
Sodium: |
1142.11 |
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