Steak and Havarti Panini With My “Secret Sauce”

There’s something truly magical about a well-crafted panini. It’s more than just a sandwich; it’s a warm, comforting hug in bread form. I’ll never forget the first time I threw together this particular steak and havarti panini on a whim. It was late, I was ravenous, and the fridge was whispering promises of leftover prime rib. Little did I know that a simple midnight snack would evolve into one of my go-to comfort meals, forever immortalized by its surprisingly addictive “secret sauce.”

Recipe Overview

• Prep Time: 7 minutes
• Cook Time: 10 minutes
• Total Time: 17 minutes
• Servings: 1
• Yield: 1 panini
• Dietary Type: Not specified

Ingredients

• 2 slices whole wheat bread or rye bread, or your own preference
• 4-8 slices cooked steak, depending on thickness of slices and size of bread
• 2 slices havarti cheese
• 2 slices onions
• 3 fresh mushrooms, quartered or sliced
• 2 tablespoons olive oil

Secret Sauce

• 1 tablespoon A.1. Original Sauce
• 1 teaspoon A.1. Original Sauce
• 2 tablespoons mayonnaise
• ¼ – ½ teaspoon prepared grated horseradish, as hot as you like it

Equipment Needed

• Small bowl
• Small saute pan
• Cast iron griddle or panini maker
• Spatula

Instructions

1. First, prepare the “secret sauce”. In a small bowl, add both amounts of A.1. Original Sauce.
2. Whisk in the mayonnaise until smooth and no longer lumpy.
3. Then, whisk in the prepared grated horseradish.
4. Taste the sauce and adjust the amount of horseradish to your own preference. Remember, you can always add more, but you can’t take it away! Set the sauce aside.
5. In a small saute pan, saute the mushrooms and onions in ONE tablespoon of olive oil until crisp-tender or soft, depending on your personal preference. Keep a close eye on them and stir frequently to prevent burning. Set the sauteed mushrooms and onions aside.
6. Get a lightly oiled cast iron griddle (or panini maker) heating until medium-hot. The key here is medium-hot; too hot, and you’ll burn the bread before the cheese melts.
7. Lay out the 2 slices of bread.
8. Drizzle 1 tablespoon of the prepared “secret sauce” onto each slice of bread. Then, using the back of a spoon, spread the sauce evenly across the bread.
9. Pour the remaining sauce into a tiny bowl for dipping later.
10. Top one slice of bread with 1 slice of havarti cheese.
11. Top the cheese with the steak, piling it on as much or as little as you like. I prefer a generous helping, but adjust to your own appetite.
12. Top the steak with the sauteed mushrooms and onions.
13. Top the onions and mushrooms with the second slice of havarti cheese.
14. Place the other slice of bread on top, sauce-side down.
15. Brush the top of the bread lightly with the remaining olive oil. This will help it crisp up beautifully.
16. Place the olive oil-side down onto the heated griddle.
17. Brush the new top with a little olive oil.
18. Press lightly, once, with a spatula.
19. Brown the 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 want the bread lightly toasted with nice grill marks.
20. When the bottom is browned to your liking, carefully turn the panini over with a spatula and brown the 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.)
21. Cook until the second side is done.
22. When done, carefully remove the panini and place it on a cutting surface.
23. Cut the panini in half diagonally.
24. Serve hot with the extra “secret sauce” for dipping.

Expert Tips & Tricks

• Don’t overcrowd the pan when sauteing the mushrooms and onions. Work in batches if necessary to ensure they brown evenly.
• For a truly decadent experience, consider using a garlic-infused olive oil for brushing the bread.
• If you don’t have havarti cheese on hand, provolone, Monterey Jack, or even Swiss cheese can be substituted.
• The key to a perfect panini is even pressure. If you don’t have a panini press, use a heavy skillet or pot placed on top of the sandwich while it’s grilling.
• Make sure to not oversoak your bread with the sauce, it will become soggy. A light coat is best.

Serving & Storage Suggestions

Serve your Steak and Havarti Panini immediately while it’s hot and the cheese is melted and gooey. The extra “secret sauce” is perfect for dipping, not just the panini but also french fries, sweet potato fries, or even onion rings.

Leftovers are best eaten within 1-2 days. Store them in an airtight container in the refrigerator. To reheat, you can use a panini press, a skillet on low heat, or even the microwave (though the bread may become slightly soggy). I don’t recommend freezing this panini, as the texture of the bread and cheese can suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	905.4 kcal	N/A
Calories from Fat	540 g	60%
Total Fat	60.1 g	92%
Saturated Fat	17.6 g	88%
Cholesterol	155.3 mg	51%
Sodium	969.8 mg	40%
Total Carbohydrate	37.9 g	12%
Dietary Fiber	2.3 g	9%
Sugars	6.4 g	25%
Protein	53.4 g	106%

Variations & Substitutions

• Vegetarian Option: Replace the steak with grilled portobello mushrooms marinated in balsamic vinegar.
• Spicy Kick: Add a pinch of red pepper flakes to the “secret sauce” or use a spicier variety of horseradish.
• Different Bread: Experiment with different types of bread, such as sourdough, ciabatta, or even focaccia.
• Cheese Swap: Try using Gouda, Swiss, or even a sharp cheddar cheese in place of the havarti.
• Sauce Alterations: You can use whatever kind of sauce your prefer, maybe BBQ Sauce or a hot sauce instead of A1

FAQs (Frequently Asked Questions)

Q: Can I use pre-sliced mushrooms and onions instead of slicing them myself?
A: Absolutely! Using pre-sliced ingredients is a great time-saver. Just make sure they are fresh and of good quality.

Q: What kind of steak works best for this panini?
A: Leftover steak of any kind works well, from prime rib to tenderloin. Just ensure it’s cooked to your liking and thinly sliced for easy layering.

Q: Can I make the “secret sauce” ahead of time?
A: Yes, the “secret sauce” can be made ahead of time and stored in the refrigerator for up to 3 days. This is a great way to streamline the panini-making process.

Q: How do I prevent the bread from getting soggy?
A: Make sure not to over-saturate the bread with the “secret sauce”. A light coating is all you need. Also, grilling the panini over medium heat will help the bread crisp up without burning.

Q: I don’t have a panini press. Can I still make this?
A: Absolutely! You can use a cast iron griddle or even a regular skillet. Place a heavy skillet or pot on top of the sandwich while it’s grilling to apply pressure and achieve those signature panini grill marks.

Final Thoughts

This Steak and Havarti Panini is more than just a recipe; it’s an invitation to get creative in the kitchen and use what you have on hand. Don’t be afraid to experiment with different cheeses, vegetables, and sauces to create your own signature panini. Most importantly, have fun and enjoy the process of creating something delicious! I hope you enjoy this panini as much as I do – let me know what you think! Perhaps serve with a side of coleslaw!