Recipe courtesy of Food Network

Roast Beef Panini with Walnut Pesto

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
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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


  1. 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.
  2. 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.
  3. 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.)

Cook’s Note

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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