Sandwich Wednesday: Steak and Fontina Panini

Sandwich Wednesday is a thing at Glover Gardens. The Grill-Meister is also a Sandwich King and takes over the kitchen on Wednesdays, surprising me with a variety of bread-borne main courses like paninis.

I love Wednesdays!

The latest press-perfect panini featured slices of leftover grilled ribeyes and fontina cheese. The Grill-Meister gathered these sturdy ingredients along with some baby arugula we had on hand and sliced some red onions. (We think red onions make almost all sandwiches better.) He pulled out a variety of condiments and set up a do-it-yourself assembly next to the sourdough bread so we could each have a customized sandwich made exactly to our own specifications.

Steak and Fontina Panini Ingredients
Panini ingredients and a parade of condiments

As you can see, the condiment choices were bacon jam, remoulade, Dijon, horseradish cream, and more mustards: deli, creole and stone-ground. All great options, but I went immediately for the Dijon because of its classic combination with steak. The Grill-Meister decided to do Dijon on one side and horseradish cream on the other; horseradish and beef being another classic combo. I followed his lead, and let me tell you, Dear Readers, the Grill-Meister was right. The spicy Dijon and horseradish produce a dual but complementary bite that was balanced by the almost-sweet creaminess of the fontina cheese.

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Doesn’t the gooey melty cheese make your mouth water?

And hey, it’s a weeknight, so don’t go to a lot of trouble on the side dishes – paninis are great with simple sides like fruit, beans, potato salad or even just carrot sticks or cherry tomatoes.

The recipe below serves 2; just increase the amounts if you aren’t empty-nesters like us. Also, if you’re a vegetarian, don’t despair; this panini would rock with a grilled vegetable in place of the steak. You could use portobello mushrooms, eggplant or thick planks of zucchini.

Ingredients

  • 4 large slices of sourdough bread
  • Dijon mustard and horseradish cream, or other tangy condiments of your choice – see above
  • 6 oz. of sliced cooked steak, deli roast beef or pot roast
  • 1 cup loosely packed arugula (we used baby arugula but grownup greens would be ok, too)
  • 3-4 slices of red onion
  • 4 oz. sliced fontina cheese or other medium-flavored, medium-hard cheese (Gouda or Edam would be a good substitute)
  • Softened butter to spread on the bread

Cooking Instructions

If you have a panini press, set it to heat up to medium high. Spread the condiments of your choice on the bread slices, then build the panini on one piece of bread, starting with the beef, then adding the onion, arugula and the cheese. Put the second bread slice atop the cheese, then spread a light layer of butter on the top slice. When you are ready to press the paninis, turn them over and place the buttered side down on the bottom plate of the panini press, then spread butter on the top piece of bread and close the press. Push down the top slightly to compress the sandwich and cook for about 7 minutes, or until the bread is lightly browned and the cheese is melted. Remove from the panini press and serve.

If you don’t have a panini press, you should get one! But actually, you can simply heat a skillet to medium high and follow the same process, using a spatula to press down the sandwich and turning to cook the second side after the first is browned.

Note: The panini party with the leftovers is why we always, always, always grill more steak than we can eat, but this sandwich would be just as good with roast beef – either the sliced kind from the deli, or the for-real kind if you had an old-fashioned roast for Sunday dinner.

Panini Press

Glover Gardens is non-commercial, but we do occasionally recommend products, just our opinion about stuff that works or is good. That’s the case with this panini press.

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The Cuisinart panini press is perfect for the Grill-Meister’s sandwich Wednesday magic-making (photo courtesy of Amazon)

Resources

Copyright 2017, Glover Gardens Cookbook

10 thoughts on “Sandwich Wednesday: Steak and Fontina Panini

  1. Kim, we used the condiments in your photo as a recommendation for a roumalade sauce. Found it yesterday, tried it today, found it yummy for some grilled fish. Our thanks to you and your grillmeister.

    Liked by 1 person

  2. Kim, I followed you back from my place where you left me a crumb in the form of a like. 😀 I see I am already following you. I will watch better and plan to visit more often. However, I have very little use for recipes. I will eat anything or everything; my husband will eat very little of anything. We are Jack Sprat and his wife for sure. Enjoyed my look around.

    Liked by 1 person

    1. Hey Oneta, I like your ideas and your independent opinion! I’m not sure which post of yours I electronically “liked”, but this on is meaningful to me: https://onetahayes.com/2017/09/12/the-wanderer/ . It reminds me of one that I did that is similar: https://glovergardens.com/2017/07/23/haiku-open-window/ . Anyway, thanks for your comments and I truly love your Jack Sprat comparison; my Dad used to reference that poem.

      Like

  3. First of all, thanks for stopping by my blog and hitting the “like” button. I appreciate that. Secondly, what an awesome sandwich you have in this post. I haven’t eaten many lately because I am trying to cut down on my carbs.

    Liked by 1 person

    1. I really liked your simple reminder about mindfulness; mindfulness while eating your sandwich lunch. I believe if we were all more mindful all the time, this would be a better world!!! And more mindfulness while eating would probably make it a much thinner world (or at least a thinner me).

      Liked by 1 person

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