French Dip Panini Recipe
Thinly sliced roast beef topped with mozzarella cheese. Served on a pressed French roll with au jus.
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Ingredients
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Panini & Sandwich
Au Jus
Method
Panini & Sandwich
- 1
Prep rolls
Slice each French roll horizontally, keeping bottom and top intact. Lightly spread 1/2 tablespoon softened butter on the cut exterior of each top and bottom piece (this will brown when pressed).
- 2
Assemble sandwiches
On the bottom half of each roll, spread 1 teaspoon Dijon mustard. Layer 5 oz (half of the roast beef portion) evenly across each sandwich (about 5 oz per sandwich). Season roast beef lightly with a pinch of salt and pepper. Top the roast beef with 3 oz sliced mozzarella (or evenly distribute shredded mozzarella). Place the roll top on each sandwich.
- 3
Heat panini press or skillet
Preheat a panini press to medium-high (or heat a heavy skillet or grill pan over medium-high heat and have a second heavy pan or foil-wrapped brick ready for pressing). Brush the exterior of each roll with a light coating of olive oil (about 1/2 teaspoon each) or leave the buttered side out.
- 4
Place the sandwiches in the panini press and close, pressing firmly. Cook 3–5 minutes until the bread is golden brown and the mozzarella is melted. If using a skillet, place sandwich buttered side down in the skillet, press with the second pan, and cook 3–4 minutes per side or until bread is browned and cheese melted. Remove sandwiches and let rest 1 minute before slicing in half.
Au Jus
- 5
Combine and simmer
In a small saucepan over medium heat, combine 2 cups beef broth, 1 tablespoon dry red wine (if using), 2 teaspoons beef demi-glace (or 1 tablespoon Worcestershire as substitute), smashed garlic clove, 1 teaspoon chopped fresh thyme, and 1 teaspoon Worcestershire sauce. Stir to combine and bring to a gentle simmer.
- 6
Reduce and season
Simmer uncovered 6–8 minutes to concentrate flavors slightly. Taste and adjust seasoning with up to 1 teaspoon salt and 1 teaspoon freshly ground black pepper as needed. If the jus tastes flat, stir in an additional 1/2 to 1 teaspoon Worcestershire or a pinch of beef base.
- 7
Finish
Strain the jus into a small bowl or serving vessel to remove garlic and thyme if desired. Whisk in 1 teaspoon cold butter to give the jus a glossy finish. Keep warm until serving. Serve the jus alongside the panini for dipping.