Beef Panini with Garlic Aioli
A delicious panini with just the right amount of garlic.
Prepare Garlic Aioli. Spread Aioli lightly on both sides of each bread slice. Preheat griddle or large skillet over medium heat. Using 1 can of roast beef spread, spread on two bread slices; place slices in skillet, roast beef side up. Place 2 more bread slices in skillet; cover with half of cheese slices. Heat 3 to 5 minutes until bread is golden brown. Layer half of tomato slices over roast beef spread; spread 1 teaspoon basil over tomatoes. Pile half of arugula leaves over tomato slices. Place other two bread slices, cheese-side down, over arugula; press gently. Remove sandwiches to plate; keep warm. Repeat with remaining ingredients to make 2 more sandwiches. Serve immediately. Garlic Aioli: In small bowl, mix 1/4 cup mayonnaise, 2 teaspoons Polaner® Chopped Garlic, 1 teaspoon Red Devil Cayenne Pepper Sauce and 1/2 teaspoon Regina® White Wine Vinegar. *Bread slices should be approximately 6 inches long and 3 inches wide.