|canola oil; for brushing|
|ciabatta bread; about 9 inches long, halved horizontally|
|5 tbs.||wichcraft balsamic onion marmalade|
|4 teaspoon||Dijon mustard|
|8 oz.||roast beef; thinly sliced|
|2 oz.||white cheddar cheese; sliced|
|1||Preheat an electric panini press to medium-high heat according to the manufacturer's instructions.|
|2||Brush the outside surface of the bread halves with oil. Lay the bread, oiled side down, on a work surface. Spread the onion marmalade on the bottom half of the bread and spread the mustard on the top half. Arrange the roast beef on the bottom half and top with the cheeses. Cover with the top half of the bread.|
|3||Place the sandwich on the preheated panini press and close the lid. Cook until the bread is golden and the cheeses are melted, 7 to 9 minutes. Transfer the sandwich to a cutting board and cut into 4 pieces.|
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