Roast Beef and Two-Chile Grilled Cheese on Onion Rolls

Roast Beef and Two-Chile Grilled Cheese on Onion Rolls

MAKES 4 sandwiches
TIME 25 minutes

Ingredients

1/4 cup mayonnaise
1 tbsp. minced canned chipotle chiles (about 4)
4 onion rolls
About 2 tsp. olive oil
1/2 lb. pepper jack cheese, thinly sliced
1/2 lb. thinly sliced rare roast beef
4 canned mild green chiles, seeded, split, and dried with paper towels

Directions

1. In a small bowl, mix mayonnaise and chipotle chiles.

2. Preheat a panini press* to 350° (medium heat). Brush the outsides of rolls with oil. Split the rolls. Spread each bottom half with 11/2 tsp. chipotle mayo, then top with 2 slices cheese; 2 or 3 slices roast beef; 1 chile, opened up flat; and 2 more slices cheese.

3. Spread each top half of rolls with 1 1/2 tsp. chipotle mayo and place on tops of sandwiches. Grill sandwiches 2 at a time until crisp and bubbling, 3 to 4 minutes. Repeat with remaining 2 sandwiches. Let sandwiches cool slightly, then slice with a serrated knife and serve.

*If you don't have a panini press, use two pans to achieve the same effect: Cook your sandwiches in a frying pan or cast iron skillet and weight them with a heated cast iron skillet.

PER SANDWICH 597 Cal., 56% (333 cal.) from fat; 33 g protein; 37 g fat (14 g sat.); 33 g carbo (1.4 g fiber); 1,167 mg sodium; 89 mg chol.