Total Time
Prep 15 mins
Cook 10 mins

A grilled sandwich of rare roast beef and blue cheese with watercress.

Ingredients Nutrition


  1. Split each roll; spread generously with blue cheese on each side.
  2. Into each roll, layer the roast beef, then the watercress leaves, and close up again, pressing well to seal.
  3. Lightly butter the outside of each sandwich.
  4. Heat a heavy nonstick skillet, or panini press, over med-high heat.
  5. Place the sandwiches in the pan, working in 2 batches.
  6. Weight down sandwiches with a heavy skillet or wide-bottomed saucepan, or close the grill; cook, turning once or twice until the bread is crisp and the cheese has melted.
  7. Serve right away, cut on the diagonal.
Most Helpful

Great panini. I subbed arugula for the watercress and olive oil for the butter. I also added a small amount of dijon mustard.

Vicki in CT March 17, 2008