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Fajita Panini with Chipotle Mayonnaise (Emeril Lagasse) Recipe

Fajita Panini with Chipotle Mayonnaise (Emeril Lagasse) Recipe

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Fajita Panini with Chipotle Mayonnaise (Emeril Lagasse)

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Ingredients:

Serving

1 lb top round sirloin, sliced into 1/4-inch wide strips
2 cloves garlic, peeled and smashed
1 tsp kosher salt
1/4 tsp ground black pepper
1/4 cup fresh lemon juice
1/2 tsp ground cumin
1/4 cup plus 2 tsp vegetable oil
1 medium onion, halved and thinly sliced
1/2 green bell pepper , seeds and stem removed and sliced into 1/4-inch wide strips
1/2 red bell pepper , seeds and stem removed and sliced into 1/4-inch wide strips
1/2 yellow bell pepper , seeds and stem removed and sliced into 1/4-inch wide strips
1/2 tsp minced garlic
1/4 tsp salt
pinch ground black pepper
8 pieces panini bread, cut in 1/2
1 recipe chipotle mayonnaise , recipe follows
4 oz shredded pepper jack cheese
pico de gallo, for garnish
fresh cilantro sprigs, for garnish

Directions:

Place the sirloin strips, smashed garlic, kosher salt, pepper, lemon juice, and cumin in a plastic zip-top bag or container and marinate at room temperature for 30 minutes.
Drain and discard the liquid off of the marinated steak, remove and discard the garlic cloves and set aside. Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the onions and cook, stirring, 2 minutes. Add the reserved steak and the bell peppers and cook, stirring 2 minutes. Add the minced garlic and cook an additional 1 to 2 minutes, or until the steak is at the desired degree of doneness. Season with 1/4 teaspoon of salt and the pepper, remove from the heat and set aside.
Spread 1 tablespoon of the Chipotle Mayonnaise over each half of the panini bread. Divide the steak, onion, and pepper mixture over 4 pieces of panini bread. Top with shredded cheese and the other panini half.
Heat a panini press or grill pan over high heat. Spread 1 teaspoon of vegetable oil over the top of each panini and 1 tablespoon over the bottom of each panini. When the panini press or grill pan is hot, place the paninis onto the hot surface and cook 1 to 2 minutes, or until the cheese is melted and the sandwich is golden brown. If using a grill pan, place the sandwich onto the hot surface, place a skillet on top of the sandwich and firmly press down on the skillet to flatten the sandwich. You will need to turn the panini over and repeat the process for another 1 to 2 minutes. Serve hot.
Chipotle Mayonnaise:
1/2 cup plus 2 tablespoons mayonnaise
1 chipotle pepper in adobo, seeds removed and roughly chopped (about 2 teaspoons)
2 teaspoons adobo sauce
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon dried crushed oregano
Place all of the ingredients in a blender or food processor and blend on high until smooth, about 30 seconds. Transfer to a clean container and refrigerate until ready to use or serve.
Yield: about 3/4 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	477.11 Kcal (1998 kJ)
Calories from fat	294.29 Kcal
		% Daily Value*
Total Fat	32.7g	50%
Cholesterol	121.88mg	41%
Sodium	923.7mg	38%
Potassium	522.06mg	11%
Total Carbs	7.19g	2%
Sugars	3.53g	14%
Dietary Fiber	1.51g	6%
Protein	40.99g	82%
Vitamin C	52.9mg	88%
Vitamin A	1.1mg	37%
Iron	21.4mg	119%
Calcium	168.2mg	17%

Amount Per 100 g
Calories	185.27 Kcal (776 kJ)
Calories from fat	114.28 Kcal
		% Daily Value*
Total Fat	12.7g	50%
Cholesterol	47.33mg	41%
Sodium	358.69mg	38%
Potassium	202.72mg	11%
Total Carbs	2.79g	2%
Sugars	1.37g	14%
Dietary Fiber	0.58g	6%
Protein	15.92g	82%
Vitamin C	20.5mg	88%
Vitamin A	0.4mg	37%
Iron	8.3mg	119%
Calcium	65.3mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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