Panera Steak and White Cheddar Panini

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

If you love Panera Bread as much as I do - or if you simply appreciate a fantastic sandwich - this copycat sandwich is a winner. This Panera steak and cheddar panini is easy to make and can be enjoyed at home any time. A couple of flavor-packed ingredients take this toasted sandwich to the next level.

Why this recipe works

• Comfort food - Warm, toasty sandwiches with melty cheese hit the spot anytime.
• Tried and true combination - Roast beef and horseradish is a food marriage made in heaven.
• Punched-up flavor - Pickled red onions add an acidic punch that works so well with the other ingredients... and they couldn't be easier to make.
• Crusty yet chewy bread - Ciabatta is simply superb in this sandwich. It crisps up beautifully on the outside and stays chewy on the inside.

Serving ideas

This panini is perfect as a hearty lunch or quick dinner. Serve with potato chips, pasta salad, or coleslaw. Or add these toasted sandwiches to a game day spread.

Ingredients

What is on a steak and white cheddar sandwich? Nothing but deliciousness!

• 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 onion 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. I recommend making extra to use as a dip for chips.
• White cheddar cheese - This 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 in this sandwich.

Instructions

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 in a heat-proof jar. 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.

Equipment

Stove-top grill pan or skillet | Saucepan | Measuring cups and spoons | Liquid measuring cup | Glass jar

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