Steak Cheddar and Tomato Panini with Rosemary Parmesan Mayo
This delicious steak and tomato panini with cheddar cheese was another plan-ahead meal I enjoyed for lunch one day last week after a grilled steak dinner the evening before. I purposely grilled an extra striploin steak to ensure there would be leftovers to make it. Even if you prefer your steak well done, it is better to cook the steak only to rare or medium because it will be subjected to more heat in the panini press and will cook a little more there.
With the backyard grill seeing regular use these days and juicy, fresh tomatoes available in the markets, this great sandwich is a naturally easy way to plan a quick panini to share for lunch; it is also hearty enough to provide a full and satisfying dinner too. I wouldn’t object to a little crisp smoked bacon on this one either. The homemade mayo really sets this one apart; absolutely delicious! …but you could always add the Parmesan and rosemary to some store bought mayo in a pinch.
Steak Cheddar and Tomato Panini with Rosemary Parmesan Mayo
Prep Time
10 mins
Total Time
10 mins
A terrific recipe to use leftover steak in a delicious panini the next day.
Course:
Sandwich
Ingredients
For the sandwiches you will need
- Ciabatta bread
- grilled rare steak very thinly sliced
- sliced fresh tomatoes
- sliced aged cheddar
- whole grain dijon mustard optional
For the Rosemary Parmesan Mayo
- 2 large or extra large egg yolks
- 3/4 teaspoon salt
- 1 teaspoon sugar
- A pinch or two of cayenne pepper
- About 1 cup canola oil
- Juice of half a large lemon
- 1 tbsp freshly rosemary finely chopped
- 1/4 cup freshly grated parmesan cheese
Instructions
-
In a blender or food processor combine the egg yolks, salt sugar and cayenne pepper until thick and pale in color
-
Add oil alternately with lemon juice in three parts, adding the oil very slowly in a thin stream.
-
Add all of the lemon juice to the recipe but when the mayonnaise reaches the right consistency that you prefer for dipping you may not have to use all of the canola oil. If it gets too thick you can thin it by adding a little water a teaspoon at a time
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To the mayonnaise you can stir in the Parmesan cheese and rpasmary
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Store any leftover mayonnaise in an airtight container in the fridge for no more than 24-48 hours. I also often make only a half recipe of mayo if I won't be able to use it all within a day.
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Split the ciabatta bread and spread one side with a little dijon mustard and the other side with the Rosemary Parmesan Mayonnaise.
-
Add thinly sliced steak, tomato slices and cheddar. Add the top layer of ciabatta bread and place in a panini press until the cheese has melted and the bread is crispy.
Jane
Wednesday 1st of September 2010
I will use the thin crust dough and dice my tomatoes so they don't end up sliding off with a bite. Very good!
Mariah
Monday 23rd of August 2010
COOKED THIS AND LOVED IT. SUGGESTION TOP WITH REAL BACON BITS AND OH SO GOOD
Jenny
Sunday 22nd of August 2010
I have been making this for several years. Its best if you let cool then cut. Otherwise the tomatoes tend to slide off as you eat. My husband prefers it with mini pepperoni slices on it, only it adds a lot more grease.
Gabby
Wednesday 11th of August 2010
This recipe is a hit in my house. I will definitely be making it again. Very, very good.
Sarah
Tuesday 10th of August 2010
These were a huge hit at my place. Personally I loved the taste, but I would love it even more on a thin crust. If I make it again, I will use the thin crust dough and dice my tomatoes so they don't end up sliding off with a bite. Very good!