Mini Roast Beef and Horseradish Panini Triangles
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Prep Time: 15 minutes
Cook Time: 25 minutes
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- 3 Tbs. horseradish cream
- 1/2 cup crème fraîche
- 1/4 tsp. salt
- 3 Tbs. minced fresh chives
- 12 slices white sandwich bread
- Olive oil for brushing
- 9 oz. thinly sliced roast beef
- 3 oz. thinly sliced aged cheddar cheese
Wine PairingThis pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.
Directions:Preheat an electric panini press to medium-high heat according to the manufacturer's instructions.
In a small bowl, whisk together the horseradish cream, crème fraîche, salt and chives. Set aside.
Brush one side of 6 of the bread slices with olive oil. Lay the slices, oiled side down, on a clean work surface and brush the tops of each slice with 1 1/2 Tbs. of the horseradish mixture. Place 1 1/2 oz. roast beef and 1/2 oz. cheese on each of the 6 slices. Top each with one of the plain bread slices and brush the tops with olive oil.
Place 3 of the sandwiches on the preheated panini press and cook according to the manufacturer's instructions until crispy and dark golden brown, 3 to 5 minutes. Transfer the sandwiches to a cutting board. Repeat with the remaining sandwiches.
Cut the crusts off the sandwiches. Cut each sandwich diagonally and then diagonally again, forming 4 triangles. Transfer to a platter and serve immediately. Makes 24 hors d'oeuvres.