Beef Panini with Garlic Aioli
A panini bursting with the flavor of garlic.
Garlic Aioli ((see below in directions))
2 4.25 oz. cans
Underwood® Roast Beef Spread
Brie cheese wedge
medium-size whole tomato
Polaner® Chopped Basil
Prepare Garlic Aioli. Spread Aioli lightly on both sides of each bread slice. Preheat griddle or large skillet over medium heat. Using 1 can of roast beef spread, spread on two bread slices; places slices in skillet, roast beef side up. Place 2 more bread slices in skillet; cover with half of cheese slices. Heat 3 to 5 minutes until bread is golden brown. Layer half of tomato slices over roast beef spread; spread 1 teaspoon basil over tomatoes. Pile half of arugula leaves over tomato slices. Place other two bread slices, cheese-side down, over arugula; press gently. Remove sandwiches to plates; keep warm. Repeat with remaining ingredients to make 2 more sandwiches. Serve immediately. Garlic Aioli: In small bowl, mix 1/4 cup mayonnaise, 2 tsp. Polaner Chopped Garlic, 1 tsp. Red Devil Cayenne Pepper Sauce and 1/2 tsp. Regina White Wine Vinegar. * Bread slices should be approximately 6 inches long and 3 inches wide.