Roast Beef Panini with Walnut Pesto

Total Time:
15 min
10 min
5 min

4 servings

  • 1 cup packed fresh flat-leaf parsley
  • 1 cup walnut halves
  • 1 clove garlic
  • 1/4 cup olive oil, plus more for brushing
  • 1/4 cup freshly grated Pecorino-Romano
  • 1/2 teaspoon red wine vinegar
  • Kosher salt
  • 4 ciabatta rolls, split for sandwiches
  • 4 ounces sliced provolone
  • 8 ounces sliced roast beef
  • 1/4 cup sun-dried tomatoes, finely chopped
  • Combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Transfer to a bowl and stir in the Pecorino and vinegar and season with salt.

  • On the bottom half of each sandwich roll, layer 1 ounce provolone, 2 ounces roast beef, 2 teaspoons pesto and 1 tablespoon sun-dried tomatoes. Top with the top half of each roll.

  • Brush both sides of the sandwich lightly with olive oil. Cook in a panini press until golden on both sides and the cheese melts, about 5 minutes. (Or cook on a griddle or pan with a sandwich weight over medium-high heat and until golden on both sides and the cheese melts, about 5 minutes.)

Leftover pesto can be stored in the refrigerator for up to 3 days (or in the freezer for up to 1 month) with a piece of plastic wrap placed directly on the surface to prevent discoloration.

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