The French Dip Panini
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After that cutting, heating and whisking, and as you savor this amazing creation, it won’t be hard to remember that the French Dip Panini is the best ever!
Serves 4 | Total Time: Less Than 30 Mins
Ingredients
- 1 loaf focaccia
- Applegate Naturals® Roast Beef
- Emmentaler Swiss Cheese
- Caramelized onions
- Olive oil
- 2 tablespoon Butter
- 1 shallot, chopped
- 1 tablespoon all-purpose flour
- 1 jigger dry sherry, optional
- 2 cans beef consommé or beef broth
- Salt and pepper
Instructions
- Split a loaf of Focaccia and layer with Applegate Natural Roast Beef, Swiss Cheese, and caramelized onions.
- (Here's a tip.) For even toasting and nice grill marks, flip the top of the bread over to provide a flat surface for grilling, or use a bread knife to remove a thin layer of crust from the top of the Focaccia as shown in the photo.
- Lightly brush the top of the filled Focaccia with olive oil and grill on a panini press until golden brown.
- If you don’t own a panini grill, place the filled ciabatta in a large heavy skillet and weigh the loaf down with a smaller skillet and a teapot filled halfway with water.
- Cook on medium heat until the bottom is nicely toasted and golden brown. Flip the focaccia over and repeat.
- Cut the panini into individual portions and serve with Au Jus for dipping.
To make Au Jus:
- Melt butter in skillet over moderate heat.
- Add shallots and sauté 2 minutes.
- Add flour and cook a minute longer.
- Whisk in sherry.
- Whisk in consommé in a slow stream.
- Bring sauce to a bubble and allow to simmer over low heat until ready to serve.