Pot Roast and Arugula Panini (Claire Robinson) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1. Heat a large well-seasoned cast iron skillet over medium-low heat.
2. 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.
3. 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.
4. Slice the panini on a diagonal and arrange on a serving platter. Serve immediately.
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