Recipe: Beef and Brie Panini with Horseradish Mayonnaise (serves 2)

BEEF AND BRIE PANINI

1 clove garlic, minced
2 tablespoons butter, softened
1 teaspoon chopped fresh oregano
1 teaspoons chopped fresh parsley
4 slices sourdough bread, 1/2-inch thick
1 tablespoon Horseradish Mayonnaise (recipe follows)
1 tablespoon Dijon mustard
2 ounces roast beef, thinly sliced*
2 ounces brie cheese, rind removed, thinly sliced
In a bowl, combine garlic, butter, oregano and parsley.

Preheat panini grill to high.

Spread one side of each bread slice with the butter mixture. Place on work surface, buttered side down, and spread mayonnaise over bottom halves. Spread mustard over top halves. On bottom halves, evenly layer with beef and cheese. Cover with top halves and press gently to pack.

Place sandwiches on grill, close top plate and cook until golden brown, 3-4 minutes. Serve immediately.

*For best results with this recipe, check the deli counter for roast beef cooked rare.

HORSERADISH MAYONNAISE
(Makes 1 cup)

1 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
a pinch or two of freshly ground white pepper (optional)

In bowl, combine mayonnaise, horseradish and lemon juice. For a bit more spice, add a pinch or two of freshly ground white pepper. Cover and refrigerate until chilled, about 20 minutes. Store in airtight container in the refrigerator for up to 1 week.

Makes 2 servings
Source: 200 Best Panini Recipes by Tiffany Collins