Real Recipes From Real Home Cooks ®

steak and havarti panini with my "secret sauce"

(3 ratings)
Recipe by
Kelly Williams
Forked River, NJ

So, I was making myself a steak panini with the leftovers of my steak that I had had for dinner the night before, added havarti cheese, and wanted a nice sauce to go on it. So I just looked in the fridge and came up with this crazy concoction! It was SO GOOD, I decided to not keep it a secret! What's the fun of it if you don't share? Hope you enjoy it as much as I did! (photo from bing images)

(3 ratings)
yield 1 (or 2 if having with soup)
prep time 15 Min
cook time 5 Min

Ingredients For steak and havarti panini with my "secret sauce"

  • 2
    slices hearty bread, (such as rye, ciabatta, foccacia, etc.)
  • 4-8
    slices cooked, grilled steak, (depending on thickness of slices and size of bread)
  • 2 slices
    havarti cheese
  • 2
    thin slices of onion
  • 2-3
    fresh mushrooms, sliced
  • 2 Tbl.
    olive oil
  • 1 Tbl.
    + 1 tsp. a-1 steak sauce
  • 2 Tbl.
  • 1/2
    tsp. prepared horseradish, or to taste

How To Make steak and havarti panini with my "secret sauce"

  • 1
    In small bowl add steak sauce. (Both amounts). Whisk in mayo til smooth and no longer lumpy, then whisk in horseradish. Taste, adjust horseradish to your own heat preferance, set aside. In small saute pan, saute mushrooms and onion in ONE of the Tbls. of olive oil til crisp-tender or soft. Your own personal preferance. Set aside. (About 5 minutes.) Get (lightly oiled) cast iron griddle (or panini maker) heating til medium-hot. Lay out 2 pieces of bread. Drizzle 1 Tbl. sauce onto each slice, then spread with back of spoon til evenly coated. Pour rest of sauce into tiny bowl for dipping later. Top one slice with 1 slice of cheese. Top cheese with steak, piling on. As much or little as you like. Top with sauted mushrooms and onions. Top onions and mushrooms with second slice of cheese. Place other slice of bread on top, sauce-side down. Brush top of bread lightly with olive oil. Place olive oil-side down onto heated griddle. Brush new top with a little olive oil. Press lightly, once, with spatula. (Or close lid of panini maker.) Brown bottom. Depending on how hot your pan is, this will take about 30 seconds to 1 minute. Check now and then to prevent burning. You will want this lightly toasted with nice grill marks. When bottom is to likeness, carefully turn over with a spatula and brown other side. (*I lift a corner with my spatula, then carefully hold it up with my fingers, then get under it with my spatula so you don't wreck the bread.) Do the same way when the second side is done. If using a panini maker, just use the alloted time for a sandwich. When done, carefully remove and place on a cutting surface and cut in half diagonally. Serve hot with extra sauce for dipping. (Sauce can be used to dip your sandwich in, or great for dipping french fries, too!) *Whatever steak you have on hand works just fine. Whether it be cooked at the moment, or leftover. I used leftover prime rib, but any good steak or tenderloin can be used. Enjoy! This is enough for 2 people if serving with soup and/or salad.

Categories & Tags for Steak and Havarti Panini with my "Secret Sauce":