Servings: Makes 4 sandwiches
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| 1 |
tablespoon olive oil |
| 1 |
large Vidalia or other sweet onion, thinly sliced (about 4 cups) |
| 1-1/2 |
teaspoons dried Italian seasoning |
| 1 |
tablespoon balsamic vinegar |
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Salt |
| 4 |
ounces goat cheese (chèvre), softened |
| 4 |
ounces light cream cheese, softened |
| 8 |
slices Cobblestone Mill New York Style Jewish Rye Bread |
| 3/4 |
pound deli-sliced roast beef |
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Olive oil |
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nutritional information |
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- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and Italian seasoning; cook 10 minutes, stirring often. Add vinegar; continue cooking 2 to 5 minutes or until onion is tender and lightly browned. Season with salt, as desired.
- Meanwhile combine cheeses in small bowl. Spread 1 side of each bread slice evenly with 2 tablespoons cheese mixture. Layer each of 4 bread slices with 1/4 of caramelized onions and roast beef. Top with remaining bread slice, cheese side down; press sandwich together slightly. Brush outside of sandwiches lightly with oil.
- Preheat panini grill according to manufacturer’s instructions. Cook sandwiches 3 minutes or until browned and cheese melts.
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Timesaving Tip:
Onions may be cooked up to one day in advance. Refrigerate, covered, until ready to use. Reheat gently in microwave oven until slightly warm before assembling sandwiches.
Skillet Cooking: Place sandwiches in large skillet over low heat. Cook, covered, 3 to 5 minutes per side or until browned and cheese melts, pressing down with spatula to slightly compress.
Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes
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