Name: Roast Beef Panini
Total time: 30 min
Yield: Serves 4
Ingredients: 1/4 cup plus 4 teaspoons mayonnaise; 1 tablespoon spicy brown mustard; 1 tablespoon prepared horseradish, drained; Salt and pepper; 2 cups (5 1/2 ounces) shredded green coleslaw mix; 1/2 small red onion, sliced thin; 8 slices hearty pumpernickel rye sandwich bread; 8 thin slices deli smoked gouda cheese (4 ounces); 8 ounces thinly sliced deli roast beef; 1/2 cup dill pickle chips, patted dry

Why This Recipe Works

Weighing down the sandwiches with a heavy Dutch oven makes these panini possible without a panini press.

Before You Begin

Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives.

Instructions

Combine 1/4 cup mayonnaise, mustard, horseradish, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add coleslaw mix and onion; toss to combine and set aside.

Brush 1 side of each slice of bread with 1/2 teaspoon mayonnaise and arrange, mayonnaise side down, on cutting board. Divide gouda, roast beef, pickles, and coleslaw mixture among 4 slices of bread. Top with remaining bread, mayonnaise side up.

Heat grill pan or large nonstick skillet over medium heat for 1 minute. Place 2 sandwiches in pan and weigh down with Dutch oven. Cook until exteriors are golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining 2 sandwiches. Serve.