When weeknight madness hits, it is hard to imagine getting an evening's meal on the table, let alone a slow-simmered brisket. With the slow cooker, you'll not only get a hearty, juicy beef brisket dinner, but a wonderful panini sandwich to serve for lunch or dinner the next night as well.
Finely snip 1/2 cup mango chutney. Spread chutney evenly on one slide of 12 slices whole grain bread. Thinly slice the chilled brisket; arrange on half of the bread slices. Top with 6 slices provolone cheese. Cover with remaining bread slices, chutney sides down. Lightly brush the bread with olive oil or melted butter. Preheat indoor grill, griddle, or skillet over medium heat or heat according to manufacturer's directions. Place sandwiches, a few at a time, on the hot grill or griddle or in skillet. If using a covered indoor grill, close lid and grill for 5 to 6 minutes or until bread is toasted and cheese is melted. (If using an uncovered indoor grill, griddle, or skillet, place a heavy plate on top of the sandwiches. Cook for 2 to 3 minutes or until bottoms are toasted. Carefully remove plate, turn sandwiches over, and top with the plate. Cook for 2 to 3 minutes more or until bread is toasted and cheese is melted.) Makes 6 sandwiches.
Nutrition facts per sandwich for Chutney-Beef Panini:
411 cal., 21 g total fat (4 g sat. fat), 84 mg chol., 583 mg sodium, 23 g carb., 2 g dietary fiber, 32 g protein.
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.