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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. Place the 4 panini on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the panini and cook for 2 minutes longer. | 4. Remove the panini from the heat and divide the sauce among 4 small bowls for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	softened	342.0	15.714	10.686	28.8
shallot	1		chopped	115.2	26.88	4.0	0.16
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
beef broth	2	cups		33.6	0.192	5.472	1.056
roast beef	1	lb	sliced	557.6013	0.0	98.1016	18.5414
baguette	1		sliced	77.43	14.1172	3.1088	0.9396
monterey jack pepper cheese	4	ounces	sliced	100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.