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Friday Feast: French Dip Panini

October 16, 2009

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This is perhaps the greatest Friday Feast Schmate has ever had, and I didn’t even cook it! Let me give you some background.

Last Christmas, JD and I decided not to spend any money on giving gifts to each other, so my creative whipper-snapper of a husband instead gave me four coupons entitling me to various chores performed by or events done with him. For example, he would go on a run with me (without complaining), or he would do the laundry from start to finish (the laundry is a family effort around the Stuart household!). Well, one coupon was for cooking a whole meal by himself. I am absolutely the cook between the two of us, so I was shocked and thrilled at this particular idea.

Christmas coupon

I’m not sure why it took me over nine months to redeem this dinner coupon — perhaps fear of the unknown? — but when I finally did, boy, was it awesome. My September and October are very busy at work, so I decided to redeem the dinner coupon for one night where I was working pretty late. I gave JD enough advance notice, and last week, I walked in to the most amazing smelling house and a full meal ready for me!

When preparing for the meal, JD thought to himself, “What do I know how to make?” and the first  — only? — thing he could think of was: sandwiches. So after a special, unaccompanied trip to the grocery store, research online and a few preliminary questions about where certain kitchen utensils and ingredients were, JD whipped up an awesome French Dip Panini. I’m so proud of my husband, and I’m not even exaggerating. It was a great meal! Even better, he took pictures and documented everything. (Isn’t he awesome?) Here’s the recipe:

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French Dip Panini

Preparation Time: 15 minutes (Kate time), 30 minutes (JD time)

Cook Time: 15 minutes

Cleanup Time: 10 minutes

Ingredients

4 tablespoons butter, softened (5 tablespoons in JD’s recipe)

1 shallot, finely chopped

1 tablespoon cornstarch

2 cups beef broth

1 pound sliced roast beef (JD used Boar’s Head Cajun Roast Beef)

1 baguette, split lengthwise and sliced crosswise into 4 sections

4 ounces sliced pepper Jack cheese

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  • 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.
  • Add the roast beef to the sauce and warm over low heat.
  • 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. DSC01497
  • 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.DSC01498
  • Remove the panini from the heat and divide the sauce among small bowls for dipping.
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    And voila!

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    I was so impressed, to say the least. I really loved the meal, and especially the guy who made it!

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    2 Comments leave one →
    1. MamaStu permalink
      October 16, 2009 9:31 am

      I’m about to burst wide open, I’m so proud!

    2. Kim permalink
      October 16, 2009 9:52 am

      My second thought was “how wonderful is this?” however, the first image in my mind was a beaming Mama Stu. From her comment, I was right on target! I knew she would burst with pride when she read about her little boy’s efforts.

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