For Superbowl Sunday, how about a grilled cheese sandwich recipe? Grilled Roast Beef and Stilton is a fabulous, hearty sandwich that will go perfect on your Superbowl recipe and menu list. It’s also a great weeknight dinner or sunday lunch idea. Stilton is a semisoft, crumbly cheese that is similar to blue cheese. It is terrific paired with roast beef and peppery arugula. Use store bought basil pesto if you are short on time to make the fresh Basil Aioli. This is just one of the 150 recipes from latest cookbook 150 Grilled Sandwich Recipes. If you’re interested in a copy, click here.
Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved: Not to be reprinted without publisher permission.
Grilled Roast Beef and Stilton
8 slices whole wheat bread
1⁄4 cup butter or margarine, softened
1⁄4 cup light mayonnaise or Fresh Basil Aïoli
12 oz thinly sliced roast beef
1 cup fresh arugula leaves
Fresh Basil Aioli
Makes 11/2 cups
1 clove garlic, coarsely chopped
1/4 teaspoon kosher salt
1 cup fresh basil leaves
1 cup light mayonnaise or nonfat Greek yogurt
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon olive oil
2 tomatoes, thinly sliced
1 cup crumbled Stilton cheese or your favorite blue cheese
1. Place on a work surface, buttered side down. Spread 4 bread slices equally with mayonnaise. Top equally with roast beef, arugula, tomatoes and cheese. Cover with remaining bread slices, buttered side up, and press together gently.
2. Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.
For the Basil Aioli, in a food processor or blender, process first 7 ingredients until smooth. With processor running, slowly add oil through the food tube, until slightly thickened.