Yields: 4 Servings

Beef Panini with Garlic Aioli


  • (see below in directions) Garlic Aioli
  • 8 slices Italian bread, diagonal 1/2" slices
  • 2 cans 4.25 oz. each UNDERWOOD Roast Beef Spread
  • 7 ozs. 1/2 wedge Brie cheese, thinly sliced
  • 1 whole medium-size tomato, thinly sliced
  • 2 tsps. POLANER Chopped Basil
  • 1/2 bunch 4 oz. arugula


Prepare Garlic Aioli. Spread Aioli lightly on both sides of each bread slice. Preheat griddle or large skillet over medium heat. Using 1 can of roast beef spread, spread on two bread slices; place slices in skillet, roast beef side up. Place 2 more bread slices in skillet; cover with half of cheese slices. Heat 3 to 5 minutes until bread is golden brown. Layer half of tomato slices over roast beef spread; spread 1 teaspoon basil over tomatoes. Pile half of arugula leaves over tomato slices. Place other two bread slices, cheese-side down, over arugula; press gently. Remove sandwiches to plate; keep warm. Repeat with remaining ingredients to make 2 more sandwiches. Serve immediately.

Garlic Aioli: In small bowl, mix 1/4 cup mayonnaise, 2 teaspoons Polaner Chopped Garlic, 1 teaspoon Red Devil Cayenne Pepper Sauce and 1/2 teaspoon Regina White Wine Vinegar.

*Bread slices should be approximately 6 inches long and 3 inches wide.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.