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BATON ROUGE, La. (WAFB) - Highly seasoned, peppery pork roasts are a hallmark of Louisiana cuisine. Using Brie cheese as a topper brings a whole new dimension to the classic roast sandwich. I guarantee you never had a “grilled cheese” like this before!

Prep Time: 15 Minutes

Yields: 4 Servings

Ingredients:

1 (2–3 pound) pork roast, sliced or deli roast beef
1 (14-ounce) wheel of Brie cheese, sliced into ¼ -inch thick strips across the diameter
1 loaf French bread, sliced into 4 pieces
¼ cup butter, softened
2 tsps granulated garlic
1 tsp dried oregano
¼ cup horseradish mayonnaise
1 (10-ounce) can crisp-fried onion strips
2 tbsps Dijon mustard

Preheat panini press to medium-high heat. In a small bowl, mix together butter, granulated garlic and oregano. Spread the crust side of each slice of bread with the butter mixture. Place 4 slices, buttered-side down, on a cutting board to build the panini sandwich. Spread the unbuttered sides with the horseradish mayonnaise. Add pork roast or roast beef, sprinkle with the crisp-fried onion strips and top with Brie cheese. Spread Dijon mustard on the unbuttered sides of the remaining slices of bread and place on top of Brie.

Place sandwiches on panini grill and cook until golden brown on each side, 2–4 minutes. Cut panini sandwiches in half on a diagonal and serve.

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