Roast Beef Panini With Horseradish Mayo

Total Time
Prep 15 mins
Cook 10 mins

This recipe can be made in a panini maker, a George Foreman type grill or a ridged grill pan on the stove. Put foil around a slightly smaller pan and use it to press the panini down. Use whatever cheese you like or happen to have at home - a creamy Havarti goes nice with it - as well as leftovers from a roast or steaks.

Ingredients Nutrition

  • 8 slices of rustic country bread
  • 12 cup mayonnaise (or more if you like mayo)
  • 14 cup prepared horseradish sauce
  • 12 lb roast beef or 12 lb leftover steak, thinnly sliced
  • 1 red pepper (optional)
  • 8 slices tomatoes
  • 8 slices havarti cheese (or your favorite)
  • 2 teaspoons olive oil (o brush the bread)
  • 1 garlic clove (to rub on bread)
  • herbs or salat greens (to garnish)


  1. Combine mayonnaise and horseradish in a bowl, set aside.
  2. Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
  3. Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
  4. Top with roast beef, pepper rings, tomato and cheese. Fold together.
  5. Put in a grill pan and use a smaller frying pan to weigh it down.
  6. Turn and brown on the other side.
  7. Cut in two, garnish with salat greens and herbs
  8. Enjoy!
Most Helpful

I made this wonderful sandwich using a panini machine. I really enjoyed the horseradish mayo and even used it to dip the onion rings into. I opted for provolone cheese and fresh basil. Truly a keeper! Thanks for sharing. Made for PAC Spring 2010.

CJAY April 13, 2010

Made for holiday tag I used some thinly sliced red onion in place of red pepper.We loved the zing of the horseradish...really delicious sammie!

Lorrie in Montreal December 19, 2009

Hubby and I thought this was very good. For brushing on the olive oil, I could not decide which side of the bread was the underside? I did things a little differently anyway, I sprinkled some olive oil & garlic powder (instead of rubbing the glove of garlic on the bread) on what would be the inside of the sandwich, and I toasted the bread (we used foccacia) lightly, and then spread the mayo & built the sandwich. I sprayed my Foreman grill with non-stick spray, and grilled them for probably 5 minutes on each side. Even though its a foreman grill adn the heat comes from both sides, I still like to flip the sandwich. So anyway, they came out PERFECTLY crispy and very flavorful. I did use the optional red pepper which was very good, and the only thing I can think of adding is perhaps some thinly sliced onion. Thanks so much for posting. Hubby has already requested that I make this again.

TexasKelly August 03, 2009