Steak and Havarti Panini with My Secret Sauce
Elevate your sandwich game with this irresistible Steak and Havarti Panini, complete with a flavor-packed secret sauce! Tender ribeye steak, perfectly seared and seasoned, pairs beautifully with creamy Havarti cheese for a rich, melty filling, all nestled between buttery, crisp ciabatta bread. But the real star is the homemade secret sauce—a tangy-sweet blend of mayonnaise, Dijon mustard, garlic, paprika, and honey—that adds a gourmet touch to every bite. For an extra layer of flavor and crunch, toss in some fresh arugula or baby spinach. Ready in just 30 minutes, this panini is perfect for a quick weeknight dinner or a laid-back lunch, served warm with a side of chips or salad. Whether you're craving comfort food or a restaurant-worthy sandwich, this recipe delivers bold flavors and satisfying textures in every bite.
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Recipe Information
Ingredients
- 8 ounces Ribeye steak (thinly sliced)
- 4 slices Havarti cheese (sliced)
- 2 pieces Ciabatta bread or sandwich rolls
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Butter (softened)
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 1 clove Garlic (minced)
- 0.5 teaspoons Paprika
- 1 teaspoon Honey
- 1 cup Arugula or baby spinach (optional)
Instructions
Start by preparing the secret sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, paprika, and honey until smooth. Set aside.
Season the thinly sliced ribeye steak with salt and black pepper on both sides.
Heat a skillet over medium-high heat and add the olive oil. Once the oil is hot, sear the steak slices for 2-3 minutes per side until browned and cooked to your desired level of doneness. Remove the steak from the skillet and set aside.
Preheat a panini press or a grill pan over medium heat.
Slice the ciabatta bread or sandwich rolls in half and spread a thin layer of butter on the outside of each half (this will help the bread crisp up during grilling).
On the inside of the bread, spread a generous layer of the prepared secret sauce on both halves.
Layer the cooked steak slices and Havarti cheese (2 slices per sandwich) on the bottom half of the bread. If desired, add a handful of fresh arugula or baby spinach for some extra flavor and crunch.
Close each sandwich with the top half of the bread, sauce side down.
Place the sandwiches in the preheated panini press or grill pan and cook for 3-4 minutes, pressing gently, until the bread is golden and crispy and the cheese is melted. If using a grill pan, use a heavy skillet or spatula to press the sandwich as it cooks.
Carefully remove the panini from the heat and let it cool for 1-2 minutes before slicing in half and serving.
Serve the Steak and Havarti Panini warm with your favorite side salad or chips.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.5 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 722 mg | 56% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1006 mg | 21% | |
*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.
