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Steak Cheddar and Tomato Panini with Rosemary Parmesan Mayo

Steak Cheddar and Tomato Panini with Rosemary Parmesan Mayo

A terrific recipe to use leftover steak in a delicious panini the next day.
Course Sandwich
Prep Time 10 minutes
Total Time 10 minutes
Author Barry C. Parsons

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

  1. In a blender or food processor combine the egg yolks, salt sugar and cayenne pepper until thick and pale in color
  2. Add oil alternately with lemon juice in three parts, adding the oil very slowly in a thin stream.
  3. 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
  4. To the mayonnaise you can stir in the Parmesan cheese and rpasmary
  5. 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.
  6. Split the ciabatta bread and spread one side with a little dijon mustard and the other side with the Rosemary Parmesan Mayonnaise.
  7. 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.