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Roast Beef Panini with Guinness Caramelized Onions

  • Author: The Kitchen Whisperer

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Ingredients

  • 2 large yellow onions, sliced in 1/4” rings
  • 6 Tbl butter, unsalted
  • 1 14.9 ounce can Guinness Draught
  • 1 heaping tsp sugar
  • 1 tsp Worcestershire
  • 4 6”” Chewy hoagie rolls (I used wheat), cut length wise (going all the way through)
  • 16 slices Colby jack cheese
  • 16 slices sliced roast beef, sliced thin and warmed

Instructions

  1. In a large sauce pan add the onions and 2 Tbl butter over medium heat.
  2. Sauté until tender; about 5-7 minutes.
  3. Add 1/4th of the Guinness to the onions and reduce the heat to medium-low.
  4. Allow the liquid to reduce until almost evaporated
  5. Repeat steps 3 and 4, three more times.
  6. Remove from heat and add in the Worcestershire sauce and mix.
  7. Set aside and heat up your Panini press. If you don’t have one heat up a cast iron pan over medium heat.
  8. While the press is heating up, grab a 6” roll and evenly divide 1 Tbl of butter covering the outside of the roll.
  9. Repeat for the remaining 3 rolls.
  10. Create an assembly line where you have the roast beef, onions and cheese in that order.
  11. When your press it to temperature, open it up and lay the bottom of the roll buttered side down.
  12. Place 2 slices of roast beef down, 2 slices of cheese, 2 heaping Tbl of the onions followed by 2 slices of cheese, 2 slices of roast beef and the top of the roll, buttered side up.
  13. Close the press.
  14. If using a cast iron pan, follow steps 11 and 12.
  15. In the press cook for 3-5 minutes or until golden brown and the bread is crispy and cheesy melted.
  16. In a cast iron pan, cook for 3-5 minutes or until the bottom is golden brown and crispy.
  17. 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).
  18. Cook for 3 minutes and check for doneness (golden brown and crispy).
  19. Whether you’re using a press or cast iron pan, when the bread is golden brown crispy and the cheese is melty, remove from the press/pan and plate.
  20. Serve with a cold glass of Guinness and a pickle spear on the side.
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