French Dip Panini

I haven't tried this yet but it sounds really good. And easy too!!

In a medium saucepan , melt 2 tablespoons butter over medium heat.

Add the shallot and cook , stirring , until translucent , 1 to 2 minutes.

Add the cornstarch and cook for 1 minute.

Whisk in the beef broth.

Add the roast beef to the sauce and warm over low heat.

Preheat a nonstick grill pan over medium heat.

Spread the remaining 2 tablespoons butter on the split sides of the baguette sections.

Using tongs , top half the sections with the warm roast beef , reserving the sauce.

Top with the cheese and the remaining baguette sections.

Place the 4 panini on the hot pan.

Weigh down with a heavy skillet and cook for 2 minutes , then flip the panini and cook for 2 minutes longer.

Remove the panini from the heat and divide the sauce among 4 small bowls for dipping.

butter, shallot, cornstarch, beef broth, roast beef, baguette, monterey jack pepper cheese