Roast Beef and Swiss Panini

Aïoli infused with lemon myrtle tea adds extra zip to these Roast Beef and Swiss Panini.

Roast Beef and Swiss Panini
Yield: 16 mini panini
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  1. 4 pieces focaccia bread
  2. Lemon Tea and Honey Aïoli (recipe follows)
  3. 1 (5-ounce) bag baby arugula
  4. ¼ pound thinly sliced pepper-crusted roast beef
  5. 8 slices tomato
  6. 4 slices Swiss cheese
  1. Cut each piece of focaccia in half horizontally. Spread both sides of each piece with Lemon Tea and Honey Aïoli. Layer arugula, roast beef, tomato, and Swiss cheese on bottom slice of bread. Cover with top half. Repeat with remaining ingredients.
  2. Preheat a panini grill according to manufacturer’s instructions; when heated, spray grill with nonstick cooking spray. Grill sandwiches for 4 to 5 minutes, or until bread is toasted and cheese is melted.
  3. Using a serrated knife, cut each sandwich into quarters. Serve warm.
TeaTime Magazine

Lemon Tea and Honey Aïoli
Yield: approximately 1½ cups
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  1. 2 tablespoons honey
  2. 2 tablespoons lemon juice
  3. 2 teaspoons lemon myrtle tea leaves*
  4. 1 tablespoon Dijon mustard
  5. 1 egg yolk
  6. 1 cup canola oil
  7. 1 teaspoon salt
  1. In a small saucepan over medium heat, stir together honey and lemon juice; add tea leaves. Heat until small bubbles form around the sides of pan.
  2. Remove from heat, and let mixture steep for 10 minutes; strain, and set aside to cool.
  3. In the work bowl of a food processor, combine cooled honey mixture, mustard, and egg yolk, and pulse until combined. With food processor running, slowly drizzle canola oil into spout. Stir in salt. Store aïoli in an airtight container in refrigerator for up to 5 days.
  1. *For testing purposes, we used SerendipiTea Red Oz organic lemon myrtle tea.
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