Roast Beef & Cheddar Panini and July’s SRC Reveal

Hi friends!  As promised, here is my very first post using my new camera!  I am so excited that my boyfriend Dave bought me a “real” camera for my birthday.  You’ll have to forgive me since I’m not used to it yet, or good at it… but I’m learning!

Today’s recipe is for the Secret Recipe Club July Reveal.  In case you’re new to my blog, I can give you the rundown… it’s a pretty awesome club to be in!

Secret Recipe Club

The Secret Recipe Club (secretly) pairs bloggers up with each other every month.  We can pick ANY recipe that our assigned blogger has ever made, take it and try to make it ourselves.  Everyone reveals their partner and the recipe on the same day so we can all see what has been made!  This is now the fifth month I’ve participated and I love it.  It’s a great way to meet new bloggers, try new recipes, and get others to try yours too!

This month, I was paired with the  Cookaholic Wife.  This lovely blogger has been blogging for the same amount of time that I have and boy, does she make some amazing recipes!  I was sad when I couldn’t find an “about” page to learn more about her personally, but her recipes just all sounded so delicious!  It was so hard to pick.

It’s been a while since we’ve taken out our Panini Press so this recipe seemed like a good chance to change things up a bit.  It was so yummy… Dave and I devoured these sandwiches without even saying a word to each other!  I just couldn’t stop eating them!

I was worried about the bread, but it was sweet and soft and crisped up really nicely on the Panini Press.  I also do have to tell you that I used the House-Roasted Garlic/Rosemary Roast Beef from Whole Foods, which made the sandwiches even more amazing.  Next time, I’d love to add even more sauce!  YUM!

Roast Beef & Cheddar Panini

Makes 4 Sandwiches


8 slices bread (I used Whole Foods’ Brioche… delish)

1 Onion, thinly sliced

1.5 Tablespoons of Butter

3 Tablespoons of Olive Oil Mayo

1 Tablespoon of Sriracha (or more!)

1/4 lb Roast Beef (I used Whole Foods’ Garlic/Rosemary)

4 slices Sharp Cheddar Cheese

1. Combine onions and butter in a small skillet over low heat. Cook, stirring occasionally until onions have caramelized.  Mine took about 40 minutes.  Remove the onions and keep warm.
2. Meanwhile, combine the mayo and sriracha, stir with a whisk, tatse, and adjust accordingly.
3. Preheat a panini press or griddle.
4. Spread the Sriracha mayo on both sides of the bread. Top with roast beef, cheddar cheese and caramelized onions. Spray one side of each slice of bread with cooking spray.  Assemble the sandwich and grill for 2-3 minutes or until golden brown.  ENJOY!








I mean, who doesn’t love to smother melty, cheesy, roast beef sandwiches with Sriracha Mayo?!!?  Genius!!!!

Take a second to check out some of these other amazing recipes revealed today with the Secret Recipe Club ladies!!

Balsamic Peppers & Chicken Panini

Still goin’ strong with the new Panini maker.  It’s so much fun.  I’ve been really into buying different breads and testing them out to see which is the best.  This week’s bread was the Trader Joe’s Whole Wheat Tuscan Pane.  This bread is a great shape for a nice big panini and is hearty enough to hold lots of good stuff without falling apart.

There are a few steps to making this panini, but you could make some modifications or even preparations to make life easier which I’ll go over in a bit.

I had some extra time while I was making this so I also decided to be fancy and whip up a nice little Smoky Garlic Aioli to dress the sandwich.  Turns out just an extra tiny little step made a big difference.  Yum!

Balsamic Peppers & Chicken Panini

(for one 🙂 )

Ingredients (for the peppers):

1/4 Onion, cut into thin slices

1/2 Fresh Jalapeno (leave this out if you don’t like spicy), cut into thin slices

1/2 Orange or any Bell Pepper, cut into thin slices

1 Teaspoon Olive Oil

1 teaspoon Minced Garlic

Sea Salt, Black Pepper & Italian Seasoning to taste

1 Tablespoon Balsamic Vinegar

Ingredients (for the sandwich):

2 Slices Hearty Bread (TJ’s Whole Wheat Tuscan Pane is what I used)

1 Chicken Breast (the thin sliced kind)

Lettuce (I used baby spinach), Tomato, Mozzarella Cheese

Ingredients (for the Smoky Garlic Aioli):

1 Tablespoon Olive Oil Mayo

1/2 teaspoon Minced Garlic

Garlic Powder, Sea Salt, Black Pepper, & Smoked Paprika

1 Tablespoon Fresh Lemon Juice (approx)


1.  Cut your veggies and heat your panini press.  Heat the olive oil in a small pan.  Add the garlic, bell pepper, jalapeno pepper, onion, & seasonings to the oil and cook while stirring for about 5 minutes.  Add the balsamic vinegar once the veggies are soft and starting to brown just a bit.  Stir the veggies with the balsamic until they are coated.  Cook for another 3-4 minutes while stirring.  Remove from heat and set aside.

2.  Lightly salt and pepper the chicken breast on both sides.  Wipe the pan clean and coat with cooking spray.  Heat over medium-high and place the chicken breast on the hot pan.  Cook for about 4-5 minutes on both sides until the chicken is cooked through.  Set aside.

3.  Prepare the Smoky Garlic Aioli by simply combining the ingredients in a small bowl and stirring until mixed together.  Don’t forget to taste test it.  You can add more mayo if it’s too garlicy or more salt & paprika if it’s too plain.

4.  Put the sandwich together.  I slathered the Aioli on both sides of the bread, followed by the chicken, the peppers & onions, then some spinach, tomatoes, and cheese.  Press the sandwich together and spray both outside pieces of bread with cooking spray.  Place in the panini press and press down!  Heat for about 4 minutes, flip, and repeat.  Enjoy!

Okay, so there are a lot of steps but it's so worth it!

Okay, so there are a lot of steps but it’s so worth it!

All ready for some heat!

All ready for some heat!

All done!  Ready to devour...

All done! Ready to devour…

SO- while this silly little sandwich seems like it’s going to take a while to make, theres a few things you can do to help you out.  You can either buy pre-cooked chicken, or just cook yourself a few chicken breasts extra another night.  I do this often, then save them for a few days for other recipes.  You can do the same with the veggies and even the aioli.

And for the record, “Aioli” is a fabulous scrabble word to get rid of lots of vowels!  One of my personal favorites 🙂

Click here for other awesome Sandwich Recipes:

Smoked Salmon & Cream Cheese on a Whole Wheat English Muffin

Smoked Salmon & Cream Cheese on a Whole Wheat English Muffin

Green Apple and White Cheddar Tuna Melt

Green Apple and White Cheddar Tuna Melt

Turkey & Brie Panini w/ Fig Butter

Turkey & Brie Panini w/ Fig Butter

Turkey & Brie Panini

Welcome to The Week of No Grocery Shopping.  Also known as:  The First Week after the Holidays, The Week after our First Rent Payment was Due, & last but not least, The Week of HELL at Work.

Between the holidays, work stress, and just generally being poor… I’ve decided not to go grocery shopping this week.  I know I have a ton of food that I’ve stocked our new apartment up with, it shouldn’t be that bad, right?

After finishing the last of our frozen chicken breasts and seafood earlier this week, I wasn’t left with much to choose from for dinner last night.  The decision came down to three different things:  Pasta, Eggs, or Sandwich.  With the addition of the Panini Maker to our appliances last month… the choice was easily made:  PANINI!!!

Turkey & Brie Panini

What you’ll need (per sandwich):

2 Slices Wheat Bread (I’ve been using Arnold’s Double Fiber 100% Whole Wheat)

3-4 oz Sliced Deli Turkey (Dietz&Watson Smoked Turkey, I also used up the last slice of Honey Ham we had!)

1-2 oz Brie Cheese

1 Tablespoon Jam (I used Apricot-Balsamic from the farmers market, another good suggestion would be TJ’s Fig Butter)

1 Tablespoon Dijon Mustard


Heat the Panini Press on HIGH.  Let heat until the light indicates it’s ready.  Put the sandwich together, then spray both sides of the sandwich with just a touch of Pam.  Place on the panini press and PRESS down.  Wait about 4-5 minutes, flip, and press down again, letting it sit this time for only another minute.  Cut and serve. 

TB Panini

MMM!  This was a great way to make a boring dinner (what would normally be a lunch I guess!) special.  If you don’t have a Panini Maker, you could do this on a grill pan on the stove, using the bottom of a smaller, heavy pan ontop of the sandwich.  We did get ours for like $10 from Macy’s… it’s the best.

I can’t wait to see what other kinds of yummy sandwich creations come out of our kitchen next!  Here are three from my fav. Food Network chefs that I’m dying to try out…

Giada’s Chocolate Strawberry Panini 

Tyler’s Cobb Salad Panini

Rachael’s Outside-In Pizza Panini

You might also be interested in these other sandwiches and quick meals…

Salami Omelette (Leftovers!)

Salami Omelette

Portobello Burger w/ Balsamic Glaze

Portobello Burger w/ Balsamic Glaze