Roast Beef and Horseradish Cream Panini

Name: Roast Beef and Horseradish Cream Panini
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices (120 g) rye bread; 1½ tablespoons (21 g) unsalted butter, softened, at room temperature; ¼ cup (60 ml) sour cream; 2 tablespoons (30 g) prepared horseradish (not horseradish sauce), drained well; ½ teaspoon (2½ g) Dijon mustard; to taste kosher salt; to taste freshly ground black pepper; 6 ounces (170 g) sliced roast beef, thinly sliced, at room temperature; 4 ounces (115 g) Swiss cheese, thinly sliced; 2 cups (50 g) fresh arugula, lightly packed

From the MyKitchenBank Kitchen

A bold, upscale pressed sandwich with thinly sliced roast beef, peppery arugula, and a sharp horseradish cream that cuts through the richness of melted Swiss cheese. Pressed on a buttered griddle until the bread is golden and crispy, this panini delivers restaurant-quality comfort in every bite.

Prep: 10 min
Cook: 6 min
Total: 16 min
Makes: 2 panini

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Steps

Before you start

Have your roast beef sliced thin (not shaved into paper-thin wisps) from the deli counter or slicing machine—about ⅛ inch thick
Make the horseradish cream while your griddle heats
Gather all fillings and lay them out so assembly is quick

1
Make horseradish cream
- In a small bowl, combine the sour cream, drained prepared horseradish, and Dijon mustard.
- Stir until smooth.
- Taste and season with a pinch of salt and black pepper.
- The mixture should taste noticeably sharp and peppery.
- Set aside.
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Ready when: Smooth, uniform, fragrant spread
Tip: Drain the horseradish well in a fine-mesh sieve for 30 seconds before mixing so excess liquid doesn't make the cream watery.
2
Preheat griddle
- Set a griddle or large cast-iron skillet over medium heat.
- Let it warm for 2 minutes until a drop of water sizzles gently on the surface.
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Ready when: Water droplet sizzles gently and rolls
3
Assemble first panini
- Lay out one slice of rye bread.
- Spread 2 teaspoons (10 g) of horseradish cream evenly on one side.
- Layer half the roast beef (about 3 ounces/85 g) on top, leaving a small border.
- Arrange half the Swiss cheese slices over the beef.
- Top with 1 cup (25 g) of arugula, piled loosely.
- Place the second slice of rye bread on top, pressing gently to compress.
- Repeat with the remaining bread, horseradish cream, roast beef, cheese, and arugula for the second panini.
- You now have two uncooked sandwiches.
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Ready when: Both sandwiches assembled and compressed
Tip: Don't overstuff—keep fillings slightly away from the edges so they don't squirt out when the panini is pressed.
4
Butter bread surfaces
- Using your finger or a butter knife, spread 1 teaspoon (7 g) of softened butter thinly and evenly on the top surface of the first sandwich.
- Spread 1 teaspoon (7 g) on the griddle surface at the point where the sandwich will land.
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Ready when: Bread surfaces lightly coated with butter
Tip: Softened butter spreads more easily than cold butter and creates a more even golden crust.
5
Griddle first panini
- Carefully lay the first buttered sandwich butter-side down on the hot griddle.
- Immediately spread ½ teaspoon (3.5 g) of softened butter on the upper (now facing up) surface.
- Cook for 2 minutes without moving it, until the bottom bread is deep golden brown and crisp.
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Ready when: Bottom bread is deep golden brown with visible crust
Tip: Resist the urge to move or flip early—the bread needs undisturbed contact with the hot griddle to brown properly.
6
Press and finish first panini
- Using a panini press or a heavy skillet/plate placed on top of the sandwich, press down firmly for 2 minutes.
- The cheese should melt, and the sandwich should flatten slightly.
- Then flip the sandwich carefully and press the other side for 1 to 2 minutes, until the top bread is also deep golden brown and crispy and the cheese is fully melted.
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Ready when: Both sides deep golden brown, cheese fully melted and oozing slightly at edges
Tip: If your panini press is dual-sided, you can cook both sides at once; otherwise, flip and press again. Either way, watch for dark browning, not burning.
7
Remove and rest first panini
- Transfer the first finished panini to a cutting board.
- Repeat the buttering, griddling, pressing, and cooking process with the second sandwich, using the same method and timing.
- Once both panini are cooked, let them rest for 1 minute to allow the cheese to set slightly and make them easier to cut.
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Ready when: Both sandwiches cooked and resting on cutting board
Tip: While the second sandwich cooks, keep the first one on a warm plate so it doesn't cool down too much.
8
Slice and serve
- Using a sharp serrated knife, carefully cut each panini in half diagonally, pressing down gently to avoid squashing them.
- Serve immediately while the bread is still warm and crispy and the cheese is warm and creamy.
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Ready when: Panini cleanly halved and ready to serve
Tip: A serrated knife (bread knife) prevents crushing the crispy crust better than a flat blade.

Good to know

Tips

Buy thinly sliced roast beef from the deli counter (about ⅛ inch/3 mm thick)—avoid ultra-thin shaved beef, which can tear, and thick deli slices, which don't layer smoothly.
Don't skip draining the prepared horseradish: excess liquid will make the cream thin and cause the bread to become soggy. Press it in a fine-mesh sieve for 30 seconds.
The panini should spend about 3–4 minutes total cooking on the griddle (1 minute on the first side before pressing, then 2 minutes pressed, then 1–2 minutes on the flipped side). This timing ensures the bread crisps without burning and the cheese melts completely.
If you prefer less intense horseradish flavor, reduce it to 1 tablespoon (15 g). If you love sharp, peppery heat, use up to 3 tablespoons (45 g)—taste as you go.

Storage & reheating

These panini are best eaten fresh and warm. If you have leftovers, wrap them in foil and refrigerate for up to 2 days. Reheat in a 300°F (150°C) oven for 8–10 minutes, wrapped in foil, until warmed through. Toasting them briefly on a griddle will restore some crispness to the bread, though the texture will not be as good as freshly made.

Substitutions

rye bread → sourdough bread or whole wheat bread. Sourdough adds tang and a crispy crust; whole wheat provides a hearty flavor. Both should be sliced ½ inch (1.25 cm) thick.
prepared horseradish (not horseradish sauce) → wasabi paste (use half the amount). Wasabi delivers similar heat and pungency. Start with 1 tablespoon (15 g) and adjust to taste, as it is spicier than horseradish.
Swiss cheese → gruyère or fontina cheese. Gruyère adds nuttiness; fontina is creamier. Both melt beautifully and complement the roast beef.
fresh arugula → watercress or peppery mixed greens. Watercress has a similar bite; mixed greens provide color and texture variation while remaining peppery enough to balance the beef.