French dip panini

This french dip panini from Rachael Ray is a staple in our house.  We make it often because it's that magical combination of EASY and DELICIOUS!

FRENCH DIP PANINI

Yield: 4 sandwiches

Ingredients

4 tablespoons butter, softened

1 shallot, finely chopped

1 tablespoon cornstarch

2 cups beef broth

1 pound sliced deli roast beef

1 baguette, split lengthwise and sliced crosswise into 4 sections

4 slices pepper Jack or Provolone cheese

Instructions

1. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Add the cornstarch and cook for 1 minute. Whisk in the beef broth.

2. Add the roast beef to the sauce and warm over low heat.

3. Preheat a nonstick grill pan over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese and the remaining baguette sections.

4. Place the 4 paninis on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the paninis and cook for 2 minutes longer.  Remove paninis from the heat and serve with the dipping sauce.