There are days when I crave stuff that isn’t chocolate (I know, right?! How is that possible???). I was craving caramelized onions in the worst way. This is odd considering up to a year ago I would rather cut off my own arm than put an onion in my mouth! LOL Now I love them cooked!
I was working on a Guinness recipe earlier in the day and I had some beer leftover. Since it was lunchtime, I decided to whip this little baby up.
Now the hardest part for me in all of this was waiting the 2 minutes to cut it (I didn’t want all of the cheese oozing out). I swear it was hours I had to wait! Finally, it was time and OH MY GOD!!! That first bite was pure bliss! I mean absolute perfection! I would not change a single thing with this panini – no bacon (I know!), no fries, no pickles, no nothing. It was perfect!
Roast Beef Panini with Guinness Caramelized Onions
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- 2 large yellow onions, sliced in 1/4” rings
- 6 tablespoon butter, unsalted
- 1 14.9 ounce can Guinness Draught
- 1 heaping teaspoon sugar
- 1 teaspoon Worcestershire
- 4 6” Chewy hoagie rolls, cut lengthwise (going all the way through)
- 16 slices Colby Jack cheese
- 16 slices sliced roast beef, sliced thin and warmed
- In a large saucepan add the onions and 2 tablespoons of butter over medium heat. Sauté until tender; about 5-7 minutes. Add 1/4th of the Guinness to the onions and reduce the heat to medium-low. Allow the liquid to reduce until almost evaporated. Repeat this process three more times. Remove from heat and add in the Worcestershire sauce and mix.
- Set aside and heat up your Panini press. If you don’t have one heat up a cast iron pan over medium heat. While the press is heating up, grab a 6” roll and evenly divide 1 tablespoon of butter covering the outside of the roll. Repeat for the remaining 3 rolls.
- Create an assembly line where you have the roast beef, onions, and cheese in that order. When your panini press is to temperature, open it up and lay the bottom of the roll buttered side down. Place 2 slices of roast beef down, 2 slices of cheese, 2 heaping tablespoons of the onions followed by 2 slices of cheese, 2 slices of roast beef, and the top of the roll, buttered side up. Close the press.
- In the press cook for 3-5 minutes or until golden brown and the bread is crispy and cheesy melted.
- Serve with a cold glass of Guinness and a pickle spear on the side.
Don’t have a Panini Press? No Problem!
- In a cast-iron pan, cook for 3-5 minutes or until the bottom is golden brown and crispy.
- Using a spatula, carefully flip and press down with the spatula to flatten. You can always use a foil-covered brick as well (set on top).
- Cook for 3 minutes and check for doneness (golden brown and crispy).
- Whether you’re using a press or cast iron pan, when the bread is golden brown crispy and the cheese is melty, remove it from the press/pan and plate.
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