Panera Steak and White Cheddar Panini

Recreating a Panera steak and white cheddar panini at home couldn't be easier. Crusty bread, tangy horseradish sauce, and pickled onions take this steak and cheese from ordinary to extraordinary.

I love recreating restaurant favorites at home, like this Panera Green Goddess Cobb Salad with Green Goddess Dressing.

This Panera Steak and Cheddar Panini is my latest obsession. A few flavor-packed ingredients take this toasted sandwich to the next level.

Ingredient notes

• Roast beef - Deli roast beef keeps this recipe quick and easy for weeknight meals. You can also use leftover steak or beef roast. Just slice it thin to pile on the sandwich for a tender bite.
• Pickled red onions - A quick and easy brine takes red onions to the next level. These pickled red onions are a great condiment to keep on hand. Add them to sandwiches, salads, tacos, or nachos.
• Horseradish sauce - Every good sandwich needs a zippy, tangy spread! A simple blend of mayonnaise and prepared horseradish makes a bold sandwich spread. You can also use my horseradish dip and serve extra on the side with chips.
• White cheddar cheese is traditional on the original, but Pepper Jack or horseradish cheddar would be delicious, too!
• Ciabatta - These rolls have a crusty exterior and a chewy interior. They are the perfect vehicle for the yumminess of this sandwich.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

Pickle the onions

1. Add the water, vinegar, and sugar to a small saucepan. Stir. Heat over medium-low for 2-3 minutes.
2. Meanwhile, thinly slice the onion and place it in a heat-proof jar like these Weck canning jars. Pour the warm brine over the onions, cover, and set aside.
3. Once cool, store in the refrigerator for up to one week.
4. This step should be done at least 30 minutes in advance but can be done up to several days ahead of time.

Build the sandwich

1. Preheat a skillet over medium to medium-low heat.
2. In a small bowl, stir together the mayo and horseradish. If you prefer a milder horseradish flavor, start with 2 tablespoons and adjust to taste.
3. Slice the rolls in half and spread a generous amount of the horseradish mayo on both halves.
4. On the bottom half, layer pickled onions, roast beef, more pickled onions, and a slice of white cheddar cheese. Replace the top half.
5. Add a small pat of butter to the warm skillet. Place the sandwiches in the skillet and place the bacon press on top.
6. Cook for 3-4 minutes or until golden brown on the bottom.
7. Flip over and replace the bacon press. Cook for another 3-4 minutes or until the cheese is melted and the bun is toasty brown.
8. Slice in half and serve.