Roast Beef Panini

It has been an unseasonably cool summer here in Wisconsin and after last week's storm that brought flooding and winds on the peninsula gusting to 48 miles an hour, 6,000 residents were without electricity. Temperatures went down to the lower 40s. So, it looks like fall is going to usher in with colder temps than normal. The Old Farmer's Almanac predicts a bitter cold winter with arctic temperatures as well.

But that will not stop the die-hard folks who like grilling.

Panini is a quick way to have a meal that is more robust and spicy than the standard grill cheese sandwich, and can be grilled indoors as well as outdoors.

Roast Beef Panini

(serves 2)

¼ cup mayonnaise

2 tablespoons diced tomatoes, drained OR 2 teaspoons oil-packed sun-dried tomatoes

1 teaspoon minced garlic

1 teaspoon ketchup

Pinch of cayenne pepper

1 teaspoon dried onion flake OR 1/3 cup of slivered red onion

Pinch of red pepper flakes

4 slices sourdough bread, 1/2-inch thick OR wheat bread, 1/2-inch thick

Soft butter

1/3 cup sliced pickled sweet cherry peppers OR green Sport Peppers

½ cup of shredded cheddar

4 oz. Deli roast beef thinly sliced

1. Combine mayonnaise, tomatoes, garlic, ketchup, and cayenne in a small bowl.
2. Toss together onion, peppers, pepper flakes in another bowl. Drizzle with some of the peppers' pickling juice; let stand for at least 5 minutes.
3. Spread butter on one side of each slice of bread; spread mayonnaise mixture on other side. Sprinkle cheese on mayonnaise side of two of the slices, arrange beef on the cheese, then top with pepper mixture. Place the other slices of bread on the peppers, buttered side up.
4. Toast sandwiches on both sides. Serve with potato chips and a deli pickle.