Roast Beef, Caramelized Onion + Gruyere Panini
The roast beef will cook slightly as the sandwiches toast, so ask for the rarest roast beef that the deli has. Save time and help get dinner on the table quickly by caramelizing the onions while you wait for the oven to heat and the bread to bake.
Servings 4
Ingredients
- 1 can 13.8 ounces Pillsbury Refrigerated Artisan Pizza Crust with Whole Grain
- 1 teaspoon Butter
- 1 Sweet Onion such as Vidalia, thinly sliced
- 2 tablespoons Mustard
- 1 pound cooked Roast Beef from deli, thinly sliced
- 1 cup Arugula
- ⅓ pound Gruyere Cheese
Instructions
- Heat oven to 375. Spray large cookie sheet with cooking spray. Unroll dough onto sheet and press into 16x11 inch rectangle. Bake 9 to 16 minutes, or until slightly puffed and cooked through; remove from oven. Use sharp knife to cut crust in half lengthwise and crosswise to make 4 rectangles. Cut each rectangle in half crosswise for a total of 8 squares.
- Meanwhile, heat 12-inch skillet oven medium heat until hot. Melt butter in skillet. Add the onions and cook, stirring frequently, 15 to 20 minutes or until soft and golden brown. Spread 4 crust squares with mustard; top with roast beef, caramelized onions, arugula, and gruyere. Top with a second crust square.
- Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 2 minutes on each side or until bread is crisp and fillings are heated. Repeat with remaining sandwiches.