ROAST BEEF & CHEDDAR PANINI
8 slices Hearty, rustic bread or ciabatta rolls
2 large Onions, thinly sliced
2 Tbsp. Canola or olive oil
3/4 lb. Roast beef, deli style, thinly sliced
8 slices Sharp cheddar cheese, thinly sliced
1/2 cup Robert Rothschild Farm Hot Pepper Raspberry Preserves
In a large non-stick skillet over medium-high heat, heat oil and add onions. Sauté for 5 minutes. Lower heat to medium and continue cooking for 10 - 15 minutes or until onions are extremely soft, browned and caramelized. Set onions aside.
While onions are cooking, spread a tablespoon of Hot Pepper Raspberry Preserves on each slice of bread. Divide beef and cheese between four slices. Top with an even amount of caramelized onions. Top sandwiches with remaining bread.
Brush sandwiches lightly with olive oil or softened butter. Pre-heat a griddle or large non-stick skillet over medium heat. Toast sandwiches until golden and cheese is melted, about 3 minutes per side. Use a cast iron skillet or heavy pan to weigh down sandwiches while grilling. Let rest
2 - 3 minutes. Slice and serve.
Makes 4 sandwiches