Categories: Beef, Grilled Sandwich, Main Dish
Ingredients
- 4 soft sourdough rolls
- 10 -12 ounces blue cheese, at room temperature for easier spreading
- 8 -10 ounces rare roast beef, thinly sliced
- watercress leaf
- soft butter
Directions
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Split each roll; spread generously with blue cheese on each side.
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Into each roll, layer the roast beef, then the watercress leaves, and close up again, pressing well to seal.
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Lightly butter the outside of each sandwich.
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Heat a heavy nonstick skillet, or panini press, over med-high heat.
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Place the sandwiches in the pan, working in 2 batches.
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Weight down sandwiches with a heavy skillet or wide-bottomed saucepan, or close the grill; cook, turning once or twice until the bread is crisp and the cheese has melted.
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Serve right away, cut on the diagonal.