All-american Roast Beef Panini

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 3 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon prepared horseradish
• 1 tablespoon chopped fresh marjoram
• 4 slices whole-wheat country bread (or 2 ciabatta sandwich rolls, split) or 4 slices rye bread (or 2 ciabatta sandwich rolls, split)
• 1 tablespoon unsalted butter, at room temperature
• 1/2 lb roast beef, thinly sliced
• salt
• fresh ground black pepper
• 1 ounce parmesan cheese, shaved with a vegetable peeler
• watercress, 1 small bunch, tough stems removed

Recipe

• 1 in a small bowl, stir together the mayo, sour cream, horseradish, and marjoram; let stand for about 10 minutes at room temperature to allow the flavors to blend (alternatively, cover and refrigerate for up to 6 hours, if refrigerating, return to room temperature before using).
• 2 preheat sandwich grill.
• 3 place the bread slices, cut sides down, on a work surface and spread 1 side of each bread slice with the butter.
• 4 turn and spread the unbuttered sides of the bread with the mayonnaise mixture.
• 5 on each of 2 bread slices, mayo sides up, arrange half of the roast beef.
• 6 season liberally with salt and pepper.
• 7 divide the cheese and watercress on top.
• 8 cover with the remaining 2 bread slices, mayo sides down, and press gently to pack.
• 9 place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the meat is warmed through, and the watercress is nearly wilted, 3-5 minutes.
• 10 cut each sandwich in half on the diagonal and serve right away.