Are you ready to transform an ordinary lunch into a gourmet masterpiece? This Steak Cheddar and Tomato Panini with Rosemary Parmesan Mayo isn't just a sandwich—it's a culinary adventure that combines tender grilled steak, melty cheddar, juicy tomatoes, and a luxurious herbed mayo that will have you dreaming about your next bite. Whether you're looking to impress your family, wow your friends, or simply treat yourself to an extraordinary meal, this recipe promises restaurant-quality flavor right in your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb steak, grilled and sliced
- 4 ciabatta rolls
- 1 cup cheddar cheese, shredded
- 1 cup cherry tomatoes, sliced
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the grilled steak into thin strips and set aside. Slice the cherry tomatoes and set them aside as well. Shred the cheddar cheese if not already done.
- In a small bowl, combine the mayonnaise, grated Parmesan cheese, chopped fresh rosemary, and a pinch of salt and pepper. Mix well until all the ingredients are fully incorporated. This will be your Rosemary Parmesan Mayo.
- Cut the ciabatta rolls in half horizontally. Spread a generous amount of the Rosemary Parmesan Mayo on the cut side of each ciabatta roll.
- On the bottom half of each ciabatta roll, layer the sliced steak evenly. Top the steak with a portion of the shredded cheddar cheese and a few slices of cherry tomatoes.
- Place the top half of the ciabatta roll over the fillings to create a sandwich.
- Preheat a panini press or a large skillet over medium heat. If using a skillet, you may need to use a weight (like another skillet) to press down on the sandwiches as they cook.
- If using a panini press, place the assembled sandwiches in the press and cook according to the manufacturer's instructions until the bread is golden brown and the cheese is melted, about 5-7 minutes.
- If using a skillet, place the sandwiches in the skillet and cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Press down with a weight if necessary.
- Once the paninis are done, remove them from the heat and let them rest for a minute before slicing them in half.
- Serve the Steak Cheddar and Tomato Panini warm, with any extra Rosemary Parmesan Mayo on the side for dipping if desired.
Tips
- Choose a high-quality steak like sirloin or ribeye for maximum flavor and tenderness.
- Let your steak rest after grilling to ensure juicy, flavorful meat slices.
- Use fresh rosemary for the mayo—dried herbs won't provide the same vibrant taste.
- Ensure your panini press or skillet is preheated for that perfect golden-brown crust.
- Don't overstuff your panini; balanced layers ensure even melting and easier eating.
- If you don't have a panini press, a heavy skillet works great as a press.
- Let the panini rest for a minute after cooking to allow cheese to set and flavors to meld.
Nutrition Facts
Calories: 757kcal
Carbohydrates: 41g
Protein: 46g
Fat: g
Saturated Fat: 16g
Cholesterol: 125mg
