Ingredients

• 8 Slices Rye or Sprouted Bread
• 8 Ounces Roast Beef, Sliced
• 1 Cup Baby Arugula or Watercress
• 2 Slices Havarti Cheese, Halved (1½ Ounces Total)
• ¼ Cup Red Onion, Sliced
• Horseradish Spread
Horseradish Spread:
• 2 Tablespoons Greek Yoghurt
• 1 Tablespoon Prepared Horseradish
• 1 Teaspoon Dijon-Style Mustard
• 1/8 Teaspoon Caraway Seeds

Directions

1. Lightly coat an unheated Panini sandwich maker or grill pan with cooking spray or EVOO.
2. Preheat Panini maker or grill pan over medium heat.
3. Meanwhile, prepare Horseradish Spread; spread on one side of the bread slices.
4. On half of the slices, place beef, arugula, cheese, and red onion.
5. Top with remaining bread slices, spread sides down.
6. Place sandwiches on Panini maker or grill pan. If using Panini maker, close lid and grill for 2 to 3 minutes or until bread is toasted. If using grill pan, place a heavy skillet on top of sandwiches.
7. Cook for 1 to 2 minutes or until bottoms are toasted.