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Italian Beef Dip Panini Recipe

Name: Postino Addisons ITALIAN BEEF DIP PANINI Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz roast beef, thinly sliced; 6 oz brie, rind removed and thinly sliced; 2 each ciabatta rolls (about 6" each), split; 2 tbsp unsalted butter, softened; 1 large yellow onion, thinly sliced; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 tsp brown sugar; 1 tsp salt; 1 tsp black pepper; 1 cup mayonnaise; 2 cloves garlic cloves, minced; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp salt; 0.5 tsp black pepper; 2 cups beef broth (low-sodium preferred); 1 tsp beef base or concentrated stock (optional for deeper flavor); 1 tsp Worcestershire sauce; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp freshly ground black pepper; 1 tbsp butter

Inspired by Postino Addison

Time50m

Serves2

roast beef, melted brie, caramelized onions, garlic aioli, au jus

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Ingredients

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Sandwich

12 oz roast beef, thinly sliced

6 oz brie, rind removed and thinly sliced

2 each ciabatta rolls (about 6" each), split

2 tbsp unsalted butter, softened

Caramelized Onions

1 large yellow onion, thinly sliced

1 tbsp olive oil

1 tbsp Unsalted butter

1 tsp Brown sugar

1 tsp Celtic sea salt

1 tsp black pepper

Garlic Aioli

1 cup Mayonnaise

2 cloves Garlic cloves, minced

1 tbsp ReaLemon lemon juice

1 tsp Dijon mustard

1 tsp Celtic sea salt

1/2 tsp black pepper

Au Jus

2 cups beef broth (low-sodium preferred)

1 tsp beef base or concentrated stock (optional for deeper flavor)

1 tsp Original Worcestershire Sauce

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp freshly ground black pepper

1 tbsp Butter

Method

Caramelized Onions

Heat a large skillet over medium-low heat. Add olive oil and 1 tbsp butter and let melt.

Add the thinly sliced onion, sprinkle with salt, pepper, and brown sugar. Stir to coat.

Cook slowly, stirring every 4–5 minutes, for 25–30 minutes until onions are deeply golden and jammy. If they stick, add 1–2 tbsp water to deglaze and continue cooking. Remove from heat and set aside.

Garlic Aioli

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper.

Whisk thoroughly until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble so flavors meld (at least 15 minutes).

Au Jus

In a small saucepan over medium heat combine beef broth, beef base (if using), Worcestershire sauce, garlic powder, onion powder, and black pepper.

Bring to a gentle simmer and cook 5–8 minutes to concentrate flavors slightly. Stir in 1 tbsp butter until melted and glossy. Keep warm on the lowest heat while assembling sandwiches.

Sandwich Assembly & Panini

Prepare rolls

Preheat a panini press or heavy skillet/griddle to medium-high (about 375°F / 190°C). Spread softened butter on the outside cut faces of both ciabatta halves.

Spread about 1–2 tbsp garlic aioli on the interior cut face of both the top and bottom roll.

Layer half of the sliced brie on the bottom roll, then pile half of the roast beef in an even layer. Top beef with half of the caramelized onions. Repeat for the second sandwich (this recipe makes two sandwiches).

Place the top roll over each sandwich, buttered side out. If using a panini press, place sandwiches on the press and cook 4–6 minutes until bread is golden and brie is melted. If using a skillet, place sandwiches in the skillet and press with a heavy pan or foil-wrapped brick. Cook 3–4 minutes per side, pressing and checking to avoid burning.

Rest sandwiches 1 minute, then slice in half on the diagonal.

Serve each sandwich with a small bowl of warm au jus for dipping.