French Dip Panini

By RoketJSquerl

Ingredients

• Roasted Garlic Aioli:
• 1 sweet yellow onion, sliced into 1/4″ rings
• 1 tablespoon olive oil
• Salt and pepper
• French bread, thick slices
• Mayonnaise or roasted garlic aioli Roast beef, thinly sliced
• Gruyère cheese, grated
• Au jus
• 3/4 cup of regular mayonnaise
• 1 head of garlic
• 1 tbls. olive oil
• 2-3 tbls. fresh tarragon (optional)
• For the Au jus:
• 1/2 tsp olive oil
• 1 small shallot, sliced thinly
• 1-2 cloves of garlic, minced
• 3 -4 cups of beef broth
• 3 tsp bouillon crystals
• 1/2 tsp thyme
• Sea salt and fresh cracked pepper to taste

Preparation

Step 1

In a skillet, heat olive oil over medium heat. Season onions with salt and pepper and sauté in the olive oil for 15-20 minutes until caramelized. Preheat panini grill to medium-high heat (375 degrees). Spread a thin layer of mayonnaise or roasted garlic aioli on a slice of bread. Top with roast beef, onions and cheese. Close the sandwich with another slice of bread. Grill 7-8 minutes until cheese is melted and grill marks appear. Serve immediately with au jus and enjoy! *For the Roasted Garlic Aioli:* Cut off the top of the head of garlic and place on a baking sheet. Drizzle the garlic with the olive oil and broil until tender and not too dark. Allow garlic to cool enough to handle. Pop the roasted garlic cloves from the skins. In a blender or food processor puree the mayonnaise and roasted garlic to desired consistency. Add the tarragon and blend some more if desired. *For the Au jus:* Heat olive oil in a small pan then add shallot once it's hot. Sauté for 1-2 minutes then add garlic. Cook for 60 seconds, stirring frequently. Add broth, bouillon crystals, thyme, salt and pepper. Cook for at least 15 minutes for flavors to combine. Taste and re-season if needed.