French Dip Panini
Sink your teeth into this savory and satisfying French Dip Panini, a fusion of classic deli flavors with a crispy, golden twist. Perfectly crusty French bread or ciabatta rolls are layered with tender deli-sliced roast beef, gooey provolone cheese, and sweet caramelized onions, then pressed to perfection in a panini press or skillet. Serve this elevated sandwich alongside a flavorful homemade au jus dipping sauce, infused with beef broth, Worcestershire, soy sauce, and garlic powder for an irresistible depth of flavor. Ready in under 40 minutes, this comforting and indulgent panini is a must-try for quick weeknight dinners or a hearty lunch that’s sure to please. Keywords: French Dip Panini, roast beef sandwich, au jus, panini recipe, caramelized onions, quick dinner idea.
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Recipe Information
Ingredients
- 4 pieces French bread or ciabatta rolls
- 1 pound Deli-sliced roast beef
- 8 pieces Provolone cheese slices
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, thinly sliced
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Soy sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat a panini press or a large skillet over medium heat.
In a small saucepan over medium heat, combine beef broth, Worcestershire sauce, soy sauce, garlic powder, salt, and black pepper. Stir and simmer for 5 minutes. Reduce heat to low to keep warm; this will serve as your au jus dipping sauce.
Heat olive oil in a skillet over medium heat. Add the sliced onion and cook until caramelized, about 10 minutes, stirring occasionally. Set aside.
Butter the inside of each piece of French bread or ciabatta roll with a thin layer of the unsalted butter.
Layer 1-2 slices of provolone cheese on the bottom half of each roll. Top with an even portion of the deli-sliced roast beef, a spoonful of caramelized onions, and another slice of provolone cheese. Finish with the top half of the bread.
If using a panini press, place the sandwich inside, close the press, and cook for 3-5 minutes until the bread is golden and crisp, and the cheese is melted. If using a skillet, place the sandwich in the skillet, press down with a spatula or heavy pan, and cook for 2-3 minutes per side until golden and warm.
Cut each panini in half, serve warm, and accompany with a small bowl of au jus for dipping.
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 9509 mg | 413% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.4 g | ||
| Protein | 181.8 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1848 mg | 142% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2045 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
