Categories: Beef, Grilled Sandwich, Main Dish

Ingredients

• 4 soft sourdough rolls
• 10 -12 ounces blue cheese, at room temperature for easier spreading
• 8 -10 ounces rare roast beef, thinly sliced
• watercress leaf
• soft butter

Directions

1. Split each roll; spread generously with blue cheese on each side.

2. Into each roll, layer the roast beef, then the watercress leaves, and close up again, pressing well to seal.

3. Lightly butter the outside of each sandwich.

4. Heat a heavy nonstick skillet, or panini press, over med-high heat.

5. Place the sandwiches in the pan, working in 2 batches.

6. Weight down sandwiches with a heavy skillet or wide-bottomed saucepan, or close the grill; cook, turning once or twice until the bread is crisp and the cheese has melted.

7. Serve right away, cut on the diagonal.

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