Roast Beef Onion Jam Panini
This panini is packed full of flavor for a hearty appetite. It’s topped with an onion jam that has both sweet and savory notes.
The provolone sets the tone with it’s nutty creaminess, and then you get texture and flavor bursts from the jam. I love the additional spice and vinegar notes you get by sprinkling on a few picked jalapenos.
Paninis are yet another food where you can use your imagination to create sandwiches that use your favorite ingredients. It’s also a great way to use leftovers or items in the refrigerator nearing their expiration date.
They’re easy to pull together for dinner after a long day on the lake or for a rainy day lunch.
Roast Beef Onion Jam Panini
Ingredients
Onion Jam
- 3 sweet onions large, diced (2#)
- ¼ cup olive oil
- ½ cup balsamic vinegar
- ¼ cup sugar
- ½ tsp dried thyme
- Kosher salt to taste
Panini
- 1 ⅓ pounds roast beef high quality, thinly sliced
- 8 slices ciabatta or focaccia bread
- 8 slices provolone cheese
- 1/4 cup onion jam from above
- pickled jalapenos, black or green olives to taste
Instructions
Onion Jam
- Saute the onions in olive oil over medium heat until golden, ensuring they do not burn. 12 -15 minutes.3 sweet onions, ¼ cup olive oil
- Add the salt, sugar, balsamic vinegar, and thyme. Cook for another 10 minutes or until the jam has thickened. Taste and adjust salt, pepper and sugar. Turn burner off and set aside.½ cup balsamic vinegar, ¼ cup sugar, ½ tsp dried thyme, Kosher salt
Panini
- Preheat the panini press to 400 °F
- on each of 4 slices of bread, place two slices of the provolone cheese. Top the cheese with ⅓ pound of the roast beef on each sandwich. Cover the beef with equal portions of the onion jam. Add jalapenos and olives to taste.1 ⅓ pounds roast beef, 8 slices ciabatta or focaccia bread, 8 slices provolone cheese
- Grill the panini for 4 minutes or until golden brown and crispy. Serve immediately.1/4 cup onion jam, pickled jalapenos, black or green olives
Kitchen Equipment
Nutrition
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