Try this delicious recipe for mini rib eye ciabattas accompanied by dehydrated tomato mayonnaise and the flavor of Gruyère cheese. These ingredients form an excellent trio of flavors that you will love.
Rub the meat with the RUB, salt, and pepper, and marinate for 30 minutes.
In a large skillet, heat 2 or 3 cups of oil over medium-high heat; add the meat and fry for about 8 to 10 minutes on each side until lightly browned. Remove from heat and let rest for 15 minutes.
Place on the grill and cook for 45 minutes to 1 hour. Cooking time will depend on how hot the charcoal is and the size of the meat. Move occasionally to ensure even cooking and prevent burning.
Remove from the heat, cover with aluminum foil, and let rest for 5 to 10 minutes.
For the tomato mayonnaise, blend all ingredients until a smooth puree is achieved.
For the padrón peppers; in an oven-safe dish, mix all the ingredients and bake for 25 to 30 minutes until golden.
Slice the meat thinly and form the paninis by spreading a little tomato mayonnaise, a slice of meat, and cheese. Return to the grill for a few seconds to heat the bread and melt the cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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