French Dip Panini

You could save the drippings from a roast beef, or you can do what I did, and save the drippings from roast beef deli meat that is hanging out in the packaging (good deli meat from Costco).

Then, you know, make up some things for a panini dipping sauce, or jus.


  • frenchdippanini1
  • frenchdippanini2
  • frenchdippanini3
  • frenchdippanini4
  • frenchdippanini5


  • sliced roast beef with about 1/4 cup drippings
  • caramelized onions
  • 2 rolls
  • butter (or mayo)
  • everything bagel salt
  • horseradish
  • 1 medium radish, thinly sliced
  • 1/2 shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon red wine vinegar
  • 1/2 cup water
  • dash of Worcestershire

Caramelize your onions. Then make the jus. Saute up the shallots and garlic for a few minutes over medium heat. Deglaze the pan with the red wine vinegar and then add the drippings and water. Season really well and add the Worcestershire. Low simmer for 10 minutes or so and season to your liking.

For the paninis, cut the rolls in half, spread one side of the roll with horseradish, then pile up the onions, roast beef, and radish on the roll. Cover the top of the roll with butter (or mayo) and everything bagel salt (or just course salt and maybe caraway seeds, or whatever).

In a medium hot pan ( I used my large cast iron pan), add a pat of butter, then the rolls. Press the top down with another panĀ  and all of your weight (I used my small cast iron pan). Press down hard and cook for 5 minutes. Then flip them over and press down hard again. Cook for 5 more minutes.

If you cut it on the diagonal, it seems more fun when you dip it in the jus.

I am not sure why…

Makes 2.


January 18, 2015 Comments (0) Favorites, Holiday, Meat, Sandwiches, Sauces

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