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Roast Beef & Peppers Panini

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.4194
Energy (kCal)1068.874
Carbohydrates (g)1.0332
Total fats (g)107.1815
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Julienne each of the Bell Peppers into thin slices. Place into a baking pan and roast peppers under an open broiler until skin begins to brown about 5 - 10 minutes. Remove from broiler and let cool. | 2. Spread a thin layer of Mayo on the inside of each slice of rye bread. Mix olive oil and basil together in a small dish. Brush the opposite side of 5 bread slices with the Basil/Olive Oil mixture. | 3. Place the 5 slices of bread onto a preheated griddle with the Olive Oil side down. Layer 3 slices of roast beef on top of each slice of bread. Place Roasted Peppers over the beef. Top with 2 slices of Baby Swiss Cheese. | 4. Place other other 5 slices of rye bread on top of the cheese with the mayo side down. Brush the top sides with Basil/Olive Oil mix. | 5. Grill until cheese is melted and sandwich is golden brown on both sides. Cut each sandwich in half to serve. | 6. Side dish suggestion (Eggplant Steak Fries with Marinara Sauce). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rye bread 10 slices - - - -
    mayonnaise 5 tablespoons 270.75 0.0 0.2775 30.0
    deli roast beef 15 slices 160.425 0.8928 25.9749 5.1476
    green bell pepper 1 - - - -
    red bell pepper 1 - - - -
    yellow bell pepper 1 - - - -
    baby swiss cheese 10 slices - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    basil 2 tablespoons 1.219 0.1404 0.16699999999999998 0.0339

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



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