The Up North Panini

Nothing Like a Pressed Sandwich...

Fresh, Sliced Italian Bread
Deli Sliced Roast Beef
Deli Sliced Provolone Cheese
Roasted Red Peppers
Arugula (cleaned and torn into pieces)
Balsamic Vinegar
Pam Spray

Preheat Grill Pan or Skillet

Assemble sandwiches:
Spray Italian bread with Pam Spray (both the outside and inside of bread)
Spoon a little bit of balsamic vinegar onto one side of the bread
Place roast beef, roasted peppers, arugula, and cheese on bread
Place sandwich on grill pan and press down until cheese is melted and bread has grill marks about 3-4 minutes per side

***If you do not have a panini press make one...
take a brick and cover it with tin foil for an instant panini press

Oven Cooked Roast

Very Delicious...

3 lb. Roast
5 Cloves Garlic (peeled)
1 Medium Onion (sliced)
3 Cups Baby Carrots (halved)
4 Stalks of Celery (sliced)
1 Red Bell Pepper (sliced)
12 Small Red Bliss Potatoes (quartered)
Garlic Powder
Pepper
1 Beef Bullion Cube (dissolved in 1 1/2 cups of hot water)
4 Tablespoons of Butter

Preheat oven to 375 degrees
Make 5 small slits in the various places of the roast and place a clove
of garlic in each slit
Season roast with pepper and set aside
In an oven proof baking dish add potatoes and vegetables
Season with garlic powder and pepper
Toss to coat
Pour beef broth over potatoes and vegetables and toss again
Place roast in the center of dish fat side up
Arrange potatoes and vegetables around roast
***Cook in oven till desired doneness
Remove roast from dish and allow to rest for 5-8 minutes
Add butter to vegetables put back in oven cook for additional 10 minutes

***20 minutes per pound
Rare = Internal Temperature 130 degrees
Medium = Internal Temperature 140 degrees
Well Done = Internal Temperature 160 degrees