2019 Week 34 Roast Beef Panini

INGREDIENTS

4 Servings

8 slices gluten free bread (I use Canyon House)

1 tablespoon olive oil

1/4 cup Dijon Mustard

1 pound thinly sliced deli roast beef

8 slices provolone cheese

2 medium tomatoes, sliced

1 medium red onion, thinly sliced

Lightly brush 1 side of each slice of bread with oil. Place bread, oiled side down, on a clean work surface. Spread top of each slice with 1 tablespoon of the dijon mustard. Top 4 of the bread slices with roast beef, cheese, tomatoes and red onion. Top each with second slice of bread, oiled side up
Place 2 sandwiches at a time on the preheated panini maker. Cook 3 to 5 minutes or until bread is crisp and dark golden brown. Cut each sandwich in half.
Enjoy!