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.

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I love recreating restaurant favorites at home, like this Panera Green Goddess Cobb Salad with Green Goddess Dressing and this Panera Turkey Chili.
This Panera Steak and Cheddar Panini is my latest obsession. A few flavor-packed ingredients take this toasted sandwich to the next level.
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Why you will love this recipe
- 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.
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. I recommend making extra to use as a dip for 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
- Add the water, vinegar, and sugar to a small saucepan. Stir. Heat over medium-low for 2-3 minutes.
- 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.
- Once cool, store in the refrigerator for up to one week.
- 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
- Preheat a skillet over medium to medium-low heat.
- 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.
- Slice the rolls in half and spread a generous amount of the horseradish mayo on both halves.
- On the bottom half, layer pickled onions, roast beef, more pickled onions, and a slice of white cheddar cheese. Replace the top half.
- Add a small pat of butter to the warm skillet. Place the sandwiches in the skillet and place the bacon press on top.
- Cook for 3-4 minutes or until golden brown on the bottom.
- 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.
- Slice in half and serve.
Expert Tips
- The pickled onions and horseradish mayo can be made ahead of time. Both will keep well for several days in the refrigerator.
- Use thinly sliced beef to create a tender, easy-to-eat sandwich.
- Assemble the sandwiches right before toasting and serve immediately.
- You don't need a panini press to make this sandwich. A skillet or stovetop grill pan works just fine. Use a bacon press (or heavy cast-iron pan) to weigh the sandwich down while each side toasts.
Serving ideas
This panini is perfect for a hearty lunch or a quick dinner. Serve with potato chips, pasta salad, or creamy coleslaw. Or add these toasted sandwiches to a game day spread.
More sandwich recipes to try
Did you try this recipe? I'd love to hear! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Panera Steak and White Cheddar Panini
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EQUIPMENT
Ingredients
Pickled onions
- ½ large red onion (thinly sliced)
- ½ cup apple cider vinegar
- ½ cup water
- ¼ cup granulated sugar
Horseradish mayo
- ¼ cup mayonnaise
- 2-3 tablespoons prepared horseradish (to taste)
- salt and pepper (to taste)
Sandwich
- 2 ciabatta rolls
- ⅓ pound thin-sliced deli roast beef
- 2 slices white cheddar cheese
- ½ cup pickled red onions
Instructions
Pickled Onions
- Cut the onion into thin slices. Add to a glass, heat-proof jar. Set aside.
- In a small saucepan placed over medium-low heat, combine the vinegar, water, and sugar. Stir to dissolve the sugar. Heat for 3-4 minutes. Pour the liquid over the onion slices. Let cool. Refrigerate for up to one week.
Horseradish mayo
- In a small bowl, stir together the mayonnaise and horseradish. Season to taste with salt and pepper. Set aside.
Sandwich
- Slice the ciabatta rolls in half. Spread horseradish mayo on each half.
- On the bottom, layer pickled onions, roast beef, more onions, and a slice of cheese. Replace the top half of the roll.
- Heat a grill pan or skillet over medium heat. Place the sandwiches in the pan and place a bacon press (or cast iron pan) on top to compress the sandwiches.
- Cook 2-3 minutes until brown and flip over. Cook another 2-3 minutes until brown and warmed through.
Notes
- The pickled onions and horseradish mayo can be made ahead of time. Both will keep well for several days in the refrigerator.
- Use thinly sliced beef to create a tender, easy-to-eat sandwich.
- Assemble the sandwiches right before toasting and serve immediately.
- You don't need a panini press to make this sandwich. A skillet works just fine. Use a bacon press (or heavy cast-iron pan) to weigh the sandwich down while each side toasts.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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