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Recipe

The Chile Philly Panini

Servings: 2

This take on a Philly cheesesteak gets spiced up with chipotle and poblano chiles.

Ingredients

  • 1 cup mayonnaise
  • 4 canned chipotles in adobo, seeded and finely chopped
  • 2 Tbs. fresh lime juice
  • 2 Tbs. finely chopped fresh cilantro
  • Kosher salt
  • 2 Tbs. olive oil
  • 1/2 tsp. ground cumin
  • 1/2 lb. thinly sliced roast beef, preferably rare, slices loosely separated
  • 1 medium red bell pepper, stemmed, seeded, quartered lengthwise, and thinly sliced crosswise
  • 1 large poblano, stemmed, seeded, quartered lengthwise, and thinly sliced crosswise
  • 1/2 medium sweet onion, thinly sliced
  • 4 1/2-inch-thick slices rustic bread, such as a sourdoughboule or foccacia
  • 6 slices provolone

Preparation

  • In a small bowl, combine the mayonnaise, chipotles, lime juice, cilantro, and 1/2 tsp. salt.
  • In a large skillet, heat 1 Tbs. of the oil over medium-high heat. Add the cumin and cook, stirring, until aromatic, about 15 seconds. Add the roast beef and season lightly with salt. Cook just until browned in spots, 1 to 2 minutes, then transfer to a plate. Add the remaining 1 Tbs. oil and the bell pepper and poblano to the pan, and cook, stirring occasionally, until fragrant and beginning to soften, about 2 minutes. Add the onion and a pinch of salt. Cook, stirring occasionally, until tender and browned in spots, 6 to 8 minutes. Transfer the mixture to a bowl.
  • Heat a panini press on high or a nonstick grill pan over medium-high heat.
  • Spread 2 Tbs. of the mayonnaise over two slices of bread, and top with the roast beef. Top each with the pepper and onion mixture, 3 slices of cheese, and the remaining bread slices. Spread 1 Tbs. of the mayonnaise on top of each sandwich and place the sandwiches, mayonnaise side down, in the panini press or the grill pan. Spread 1 Tbs. of the mayonnaise mixture on top of each sandwich and close the press. Cook until nicely browned and the cheese has melted, about 5 minutes. (For a grill pan, weight the sandwiches with a clean heavy pan, and apply the mayonnaise to the second side just before flipping once.) Let rest for a few minutes before slicing and serving with the remaining mayonnaise.

Reviews

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Reviews

  • TheEarlofGrey | 05/24/2018

    Delicious! Good with deli sliced chicken too. For our family's taste, I pumped up the mayo with extra chipotle and more lime juice. Using mayo on the outside of both pieces of bread was a bit too rich for us so we buttered one piece and put mayo on the outside of the other piece. We'll definitely make this again.

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