Roast Beef & Swiss Panini Sandwiches and Maple Peach Crisp

Originally from Italy, panini sandwiches are simply small, filled, bread rolls, which are sometimes toasted. In the United States and Canada, people have come to know the panini as a pressed and toasted sandwich.   Roast Beef and Swiss Panini Sandwiches are a cross between French toast (because you are dipping the sandwich in an egg mixture) and hoagie.  Sounds like a perfect combination to me!  If you don’t have  a panini press, place the sandwich in a non-stick skillet, then top with a skillet lid, weighted down with anything heavy (and non-flammable). 

Maple Peach Crisp can be made at the last minute – perfect for an emergency sweet craving. 

Roast Beef and Swiss Panini Sandwiches

Serves 4

8 slices rye bread

4 slices (3/4 ounce each) reduced-fat Swiss cheese

12 ounces thinly sliced deli roast beef

1/2 cup egg substitute

2 tablespoons reduced-fat mayonnaise

2 tablespoons  Dijon mustard

Preheat an electric panini maker or stovetop panini pan.  Top four slices of bread with cheese and roast beef; cover with remaining bread. In a bowl, whisk the egg substitute, mayonnaise and mustard; spread outside of sandwiches with egg mixture. In a large nonstick skillet coated with cooking spray, cook sandwiches on both sides until golden brown. Yield: 2 servings.

Maple Peach Crisp

Serves 4

2 (15 1/4 ounces each) cans sliced peaches, drained

4 envelopes (1.6 ounces) instant maple and brown sugar oatmeal

4 tablespoons all-purpose flour

4 tablespoons butter, melted

Preheat oven to 425 degrees.  Coat a 8x8-inch baking dish with cooking spray.  Pour peaches into the prepared baking dish.  Combine the oatmeal, flour and butter; sprinkle over peaches.  Bake for 15-20 minutes or until topping is golden brown.