Recipe courtesy of Food Network
Roast Beef Panini with Walnut Pesto
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 284
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 28
- Sodium
- 379
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
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
Directions
- 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.)
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.