Sunday dinner: Roast beef and red pepper panini with horseradish dressing

Dec 8, 2013 at 6:00 a.m. ET

Pressed sandwiches like panini are easy to make and only take a short amount of time to put together. They're hearty and perfect for Sunday dinner!

Sunday dinner: Roast beef and red pepper panini with horseradish dressing

When you're pressed for time to get Sunday dinner together, this recipe for roast beef and red pepper panini with horseradish dressing can get you out of a jam! It only takes a little time to make a meal with these sandwiches at center stage. The main ingredients are enhanced with a horseradish dressing that has just the right amount of zip!

If you don't have a panini press, don't fret. Try this DIY method:

  • Prep your sandwiches and place them near the stove.
  • Place one skillet over medium-high heat and add nonstick cooking spray.
  • Put the sandwich on the skillet. Place the bottom of the second skillet on top of the sandwiches.
  • Carefully place four canned goods in the skillet to help weigh it down, pressing on the sandwich.
  • Cook for a few minutes until the sandwich begins to toast slightly.
  • Remove the canned goods and top skillet, flip the sandwich and replace the skillet and canned goods until the second side is toasted.

Roast beef and red pepper panini with horseradish dressing recipe

Serves 2


For the dressing

  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon brown mustard
  • 2 teaspoons prepared horseradish

For the panini

  • 4 ounces precooked, thinly sliced roast beef, divided
  • 4 ounces Swiss cheese slices, divided
  • 2 ounces roasted red pepper slices, divided
  • 2 thick-crusted, 5-inch sandwich rolls, sliced in half, horizontally


For the dressing

  1. Mix all the ingredients in a small bowl. Taste and adjust the seasoning as needed.

For the panini

  1. Preheat a panini press to 375 degrees F and set it to medium-high heat.
  2. Lay out all four sandwich roll slices and spread the inside of each with the horseradish dressing.
  3. Set aside the bottom halves of the rolls, evenly divide the roast beef and place it over the bread.
  4. Evenly divide the roasted red pepper slices and lay them over the roast beef.
  5. Evenly divide the Swiss cheese and lay it over the red pepper slices.
  6. Cover the sandwiches with the top halves of the sandwich rolls.
  7. Add the sandwiches to the panini griddle and close the press. Cook for 3-4 minutes, or until the cheese melts and the bread is toasted on both sides.
  8. If you're using your own press method with the two skillets as described above, cook your sandwiches for about 5 minutes, flipping once, so both sides are golden and toasted and the cheese is melted.
  9. Serve warm.

Fire up the panini grill for these sandwiches!

More Sunday dinner recipes

Chicken and mushroom pies
Sweet-n-spicy pan-glazed chicken
Skillet chili pie