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Chef Teaspoon
 Jul 7, 07 - 1:00 PM |
Pannini Grilled Sandwich Recipe
Southwestern Spicy Beef Panini with Black Bean Pesto The flavors that Southwest provides are brilliant. This is a classic steak and cheese gone south of the border. 2 Tablespoons olive oil 1 pound shaved beef sirloin 1 small read onion, thinly sliced 1 tablespoon fresh garlic Parsley, chopped 1 1/2 tablespoons chili-garlic sauce 8 slices of ciabatta bread or favorite hearty sandwich bread 1 roasted red pepper, thinly sliced 6 ounces Jack cheese, shredded BLACK BEAN PESTO: 2 Tablespoons minced garlic 2 Serrano chilies, seeded and minced 1- 14oz. can black beans, rinsed and drained 1 tablespoons rice vinegar 2 tablespoons olive oil 2 tablespoons chopped fresh cilantro 1 green onion, chopped 1 tablespoon ground cumin 3 drops chipotle pepper sauce Heat olive oil in a medium sauté pan over medium high heat. Sauté beef, red onion, and garlic for about 3 minutes. Add chili-garlic sauce and continue cooking for an additional 4 minutes, until beef is cooked through. Add chopped parsley and season with salt and pepper. Remove from heat, set aside. Place pesto in medium bowl of a food processor fitted with blade attachment, add all the ingredients. Process until ingredients are chopped and well combined. Remove and set aside. Preheat panini grill. Working on a flat, clean and dry surface, lay out 4 slices of bread. Spread each slice with black bean pesto, top with beef mixture, roasted red pepper, and shredded Monterey Jack cheese; finish with remaining slice of bread. Spread butter evenly over top slices. Place sandwich on grilling surface, butter side down, butter additional sides and cook for 10 minutes until browned and crisp. Remove from heat, let rest for 3 minutes, then slice in half and serve. Just Loves em Teaspoon 
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