Roast Beef & Peppers Panini – a delicious recipe with bread, mayonnaise, deli, green bell pepper, red bell pepper, yellow bell pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Julienne each of the Bell Peppers into thin slices. Place into a baking pan and roast peppers under an open broiler until skin begins to brown about 5 - 10 minutes. Remove from broiler and let cool.
2
Spread a thin layer of Mayo on the inside of each slice of rye bread. Mix olive oil and basil together in a small dish. Brush the opposite side of 5 bread slices with the Basil/Olive Oil mixture.
3
Place the 5 slices of bread onto a preheated griddle with the Olive Oil side down. Layer 3 slices of roast beef on top of each slice of bread. Place Roasted Peppers over the beef. Top with 2 slices of Baby Swiss Cheese.
4
Place other other 5 slices of rye bread on top of the cheese with the mayo side down. Brush the top sides with Basil/Olive Oil mix.
5
Grill until cheese is melted and sandwich is golden brown on both sides. Cut each sandwich in half to serve.
6
Side dish suggestion (Eggplant Steak Fries with Marinara Sauce).
912
kcal
Calories
78
g
Fat
6
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 slices rye bread, 5 tablespoons mayonnaise, 15 slices deli roast beef, 1 green bell pepper, and more.
Yes, Roast Beef & Peppers Panini falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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