Steak and Blue Cheese Panini

From Cook's Country | February/March 2011

Why this recipe works:

Strip steaks had more beefy flavor than other meat options that we tested, which made them perfect for our Steak and Blue Cheese Paninis. To take the place of a Panini press—which not everybody has laying around—we used a Dutch oven to weigh down our sandwiches. Lining the Dutch oven with… read more

Strip steaks had more beefy flavor than other meat options that we tested, which made them perfect for our Steak and Blue Cheese Paninis. To take the place of a Panini press—which not everybody has laying around—we used a Dutch oven to weigh down our sandwiches. Lining the Dutch oven with aluminum foil made it easy to clean and ensured the sandwiches didn’t stick to the bottom.

less

Serves 4

For easy cleanup, cover the bottom of the Dutch oven with aluminum foil.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection