Roast Beef Panino Recipe
Homemade Roast Beef, pickled red onion, Calabrian chili aioli, horseradish cream, arugula on Stirato bread.
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Ingredients
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Roast Beef
Pickled Red Onion
Calabrian Chili Aioli
Horseradish Cream
Panino Assembly
Method
Roast Beef Preparation
- 1
Season the Beef
Preheat your oven to 375°F (190°C). Rub the beef roast with olive oil, and season generously with salt, black pepper, garlic powder, and onion powder.
- 2
Roast the Beef
Place the seasoned roast on a rack in a roasting pan. Roast in the preheated oven for about 1.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from oven and let it rest for at least 15 minutes before slicing.
Pickled Red Onion Preparation
- 3
Pickle the Onion
In a small saucepan, combine white vinegar, sugar, and salt. Heat over medium until sugar and salt dissolve. Pour over the sliced red onion in a jar. Let cool to room temperature, then cover and refrigerate for at least 30 minutes.
Calabrian Chili Aioli Preparation
- 4
Make the Aioli
In a bowl, mix together mayonnaise, Calabrian chili paste, and lemon juice until well combined. Set aside.
Horseradish Cream Preparation
- 5
Prepare the Horseradish Cream
In a bowl, combine sour cream, prepared horseradish, and Dijon mustard. Mix well and set aside.
Panino Assembly
- 6
Assemble the Panino
Slice the roast beef thinly. On one slice of Stirato bread, spread a generous layer of Calabrian chili aioli. Add a layer of sliced roast beef, followed by pickled red onions, arugula, and a dollop of horseradish cream. Top with another slice of bread.
- 7
Grill the Panino
Preheat a panini press or skillet over medium heat. Grill the assembled panino until the bread is golden brown and crispy, about 3-4 minutes per side. Remove from heat, slice in half, and serve immediately.
