I love this spicy, southwestern-inspired sandwich! The toasted onion rolls are a creative foundation for the sandwich, while the chipotle mayonnaise adds heat and tons of flavor. I slathered a little chipotle mayo on the cut side of each bun half and used only 2 slices of cheese per sandwich, one on the bottom bun and one on the top bun. I had one sandwich leftover that I refrigerated and ate cold the next day…it was just as delicious as the hot version (just without the crunchy texture). I used my electric panini press to grill the sandwiches, but the recipe has instructions on how to cook them in a frying pan, too. Serve with a big salad or cut veggies.
Roast Beef and Two-Chile Grilled Cheese on Onion Rolls
-recipe from Sunset Magazine, July 2009
We love how spicy this sandwich is, but if you prefer less heat, cut back on the chipotle mayo and the green chiles.
1/4 cup mayonnaise
1 tablespoon minced canned chipotle chiles (about 4 small chiles)
4 onion rolls
About 2 tsp. olive oil
1/2 pound pepper jack cheese, thinly sliced
1/2 pound thinly sliced rare roast beef
4 canned mild green chiles, seeded, split, and dried with paper towels
Stir together mayonnaise and chipotles and set aside.
Preheat a panini press* to 350° (medium heat). Brush the outsides of rolls with oil. Split rolls. Spread bottom halves with 1 1/2 tsp. chipotle mayo each, then top each with 2 slices cheese; 2 or 3 slices roast beef; 1 chile, opened up flat; and 2 more slices cheese.
Spread top halves of rolls with 1 1/2 tsp. chipotle mayo each and place on tops of sandwiches. Grill sandwiches 2 at a time until crisp and bubbling, 3 to 4 minutes. Repeat with remaining 2 sandwiches. Let sandwiches cool slightly, then slice with a serrated knife and serve.
*If you don’t have a panini press, use two pans to achieve the same effect: Cook your sandwiches in a frying pan or cast iron skillet and weight them with a heated cast iron skillet.
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