Ingredients
- 8 slices seven-grain bread, about 1/4-inch thick
- 2 1/2 tablespoons Dijon mustard
- 8 ounces creamy Havarti, thinly sliced
- 2 cups (about 12 ounces) leftover shredded pot roast, at room temperature, from Sunday Pot Roast with Mushroom Gravy recipe
- 1 cup baby arugula leaves
- Kosher salt and freshly ground black pepper
Directions
Heat a large well-seasoned cast iron skillet over medium-low heat.
Lay the bread slices on a work surface and spread about a teaspoon of mustard on each slice. Divide the sliced cheese among all 8 slices. Evenly spread the meat over 4 cheese-topped bread slices, followed by 1/4 of the arugula. Season with salt and pepper and cover with the remaining 4 slices of bread.
Working in 2 batches, if necessary, put 2 of the sandwiches into the skillet. Weight the sandwiches down with a bacon press or cover them with a sheet of parchment and set a slightly smaller skillet directly on top. Put a can of tomatoes or a brick in the top skillet to weigh the pan down. Cook until the sandwich bottoms are golden and cheese is beginning to melt, 5 to 6 minutes. Remove the bacon press or top skillet, flip the sandwiches, return the press or parchment and top skillet to the pan and cook until golden brown, an additional 3 to 4 minutes. Repeat with the remaining 2 sandwiches.
Slice the panini on a diagonal and arrange on a serving platter. Serve immediately.
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By Sconsingirl
Hebron, IN
on September 18, 2012
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This sandwich is sooooo good! This was the first time I've ever eaten arugula and it is absolutely perfect with Havarti cheese and pot roast. I'm just learning how to cook and this couldn't have been easier. It makes you want to make pot roast just to get to the panini! Wow!
By DacorJoe
Oceanside, CA
on September 25, 2011
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Super easy and so delicious. One of the perks is that you use the texture of the mushrooms and the onions to thicken the gravy, no need for starch... YUMMY!
By horizonmom
Lawrenceville
on June 13, 2011
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Since I don't have a panini pan, I really appreciated Claire's inventive use of cast iron skillets and tomato can. I made 2 sandwiches, one with dijon mustard on the bread and the other with horseradish mayo. Although both were good, we preferred the mayo version the best. Easy and flavorful and a great alternative to our standard roast beef sandwiches with ketchup and wheat bread.
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