This roast beef panini, featuring smoked gouda and spicy pepper jelly on crispy ciabatta is a quick gourmet fix!
30 minutes, 4 sandwiches
| 8 Tbsp | Hot-pepper jelly |
| 8 slices | Ciabatta bread (for 4 sandwiches) |
| 2 tsp | Dijon mustard |
| 2 oz | Smoked gouda cheese |
| 1 pound | Deli roast beef |
| 1 cup | Watercress sprigs (or spinach or arugula) |
| as needed | Olive oil cooking spray (or olive oil and a pastry brush) |
| 1. Spread 1 tablespoon sweet or hot-pepper jelly (8 tbsp in total) evenly on each of 8 slices of bread. |
| 2. Spread 1/2 teaspoon dijon mustard (2 tsp in total) on top of the jelly on each of 4 slices (one side of the sandwich) |
| 3. Sprinkle smoked gouda cheese (2 oz) evenly on the same 4 slices as the mustard |
| 4. Top the non-cheese bread evenly with the roast beef and greens. |
| 5. Combine the bread slices to create 4 sandwiches. |
| 6. Heat a pan ini press or a grill pan lightly coated with olive oil cooking spray. |
| 7. If using a panini press, proceed to step 8. if using a grill pan, go to step 9. |
| 8. Grill the sandwiches in batches in the press, closed, for 2-3 minutes per side. |
| 9. If using a grill pan, cook the sandwiches over moderately high heat with a heavy skillet on top of the sandwiches, pressing down. do this for 2-3 minutes per side or until golden. |
| 10. Cut the sandwiches in half and serve immediately. |
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