I’m hoping to do a comfort food kind of month in April and this meal was pretty comfy. As per usual, it was a lively chat and a good time as I attempted to make panini’s without a panini press. Not to mention the 2008 Clos Du Val was quite a find.  It was a great pinot noir. Here you go.

En guete,

~Pappa Beren

Roast Beef, Blue Cheese, and Onion Jam Panini

Sweet potato fries

Clos Du Val (Pinot Noir 2008)



Roast Beef, Blue Cheese, and Onion Jam Panini

½ cup crumbled blue cheese
1 tbsp mayonnaise
1 ½ tsp prepared horseradish, or to taste
12 large ½ inch thick slices country style white bread
6 oz thinly sliced high-quality roast beef
1 Granny Smith apple, unpeeled, cored, and sliced paper thin
¾ cup Onion Jam
3 tbsp salted butter, softened
In a small bowl, stir the blue cheese, mayonnaise, and horseradish together, mashing the cheese with a fork until the mixture is smooth. Store in the refrigerator, covered, for up to 3 days, if desired. Return to room temp before using.
Place six slices of bread on work surface, and spread each with one heaping tablespoon of the blue cheese spread. Divide the roast beef and apple among the bread slices, covering each evenly. Spread about 1 tablespoon of the onion jam over the top of each. Set the remaining bread slices on top. Generously butter the tops and bottoms of the panini.
Heat the oil to the lodge 12 inch cast iron skillet over high heat. Working in batches, arrange the panini on the hot surface, and weigh down the top with a cast iron grill press or skillet or by pressing down with a metal spatula. Toast, turning once, until the bread is browned, about 5 minutes per side. Serve warm with the remaining Onion Jam on the side.

Onion Jam

1/4 cup red wine
1 tbsp balsamic vinegar
2 tsp finely chopped fresh rosemary
Kosher Salt & Freshly ground Black Pepper
2 lbs. yellow onions, halved lengthwise and thinly sliced
1/4 cup firmly packed light brown sugar
6 tbsp salted butter
Melt the butter in a 12-inch cast iron skillet over medium heat. Add the onions and stir to coat. Cover the skillet and cook, stirring occasionally, until the onions are completely limp, about 15 minutes.
Uncover the skillet, and reduce the heat to medium-low. Cook, stirring often to scrap up he brown glaze that forms on the bottom of the skillet, until the onions are very soft and golden brown, about 25 minutes more.
Add the brown sugar, wine, and vinegar., Stir until the sugar dissolves and the liquid cooks away. About 5 minutes.
Remove from the heat. Stir in the rosemary, and season with salt and pepper to taste. Set aside to cool to room temperature. Store in the refrigerator, covered, for up to 1 week.



Slice sweet potatoes after washing.  Toss potatoes in light coating of olive oil and season with sea salt. Bake at 400°F for approximately 25 minutes or until they turn slightly browned. Turn as needed during the baking process.

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