(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook) 

¼ cup butter, at room temperature
2 tsp. garlic powder
1 tsp. dried oregano, crushed between palms
8 slices Italian bread, sliced 1 inch thick
¼ cup horseradish mayonnaise
¾ pound thin-sliced deli roast beef  (Dietz and Watson sliced beef eyeround at the deli counter is a good choice)
1 cup canned fried onion rings
14 oz. wheel of brie cheese, sliced into ¼ inch thick strips across the diameter
2 tbsp. Dijon mustard

  • Mix together the butter, garlic powder, and oregano.
  • Spread one side of each slice of bread with the butter mixture.
  • Place four slices, buttered-side down on a cutting board to build the Panini sandwich.
  • Spread unbuttered sides with horseradish mayonnaise.
  • Pile the roast beef on top of the mayo.
  • Sprinkle with the onion rings and top with brie cheese.
  • Spread the mustard on the unbuttered sides of the remaining four slices of bread and place on top of the brie.

You should have four sandwiches with buttered tops and bottoms.

Preheat the Panini grill or a griddle (you could also use a frying pan).

  • When hot, place the sandwiches on the grill or griddle and cook until golden brown on each side. If using a griddle, when you turn the sandwich over to grill the second side, place something heavy on top like a saucepan to weigh it down.

NOTES:

  • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • In many English-speaking countries, a panini or panino (from the Italian panini [paˈniːni], meaning “sandwiches”) is a grilled sandwich made from bread other than white bread. Examples of bread types used for panini are baguette, ciabatta, and michetta. The bread is cut horizontally and filled with deli ingredients such as cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming grill.

If you’d like to be a GUEST CONTRIBUTOR to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information.

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.

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