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.
- Ciabatta bread
- grilled rare steak very thinly sliced
- sliced fresh tomatoes
- sliced aged cheddar
- whole grain dijon mustard optional
- 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
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
To the mayonnaise you can stir in the Parmesan cheese and rpasmary
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.
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.