Medium-rare roast beef, provolone cheese, and basil pesto are sandwiched between two slices of ciabatta bread and melted to perfection in a panini press!
arugula, thinly sliced red onion, thinly sliced tomatoes
1tablespoonolive oiloptional for softer bread
Instructions
Heat up a panini press according to manufacturers instructions.
Mix the pesto and mayonnaise together in a small bowl. Set aside.
Slice ciabatta loaf in half lengthwise with a bread knife. Spread the pesto mayo evenly over both sides of bread, then place the cheese slices on top.
Arrange the sliced roast beef over the bottom portion of the bread and top with the arugula. Place the tomato and red onion slices on top of the arugula. Carefully flip the top half of ciabatta over to cover the arugula.
Place the sandwich inside the heated panini grill. Lower the top down over the sandwich and cook until bread is lightly browned and cheese is melted. (or place in a cast iron skillet and weigh down with a second pan).
Notes
There are several options for slicing your panini, choose the one that works best for your family and situation. Six is standard, four will give you large servings, and eight is closer to party size.
You can also slice into individual servings and make one sandwich at a time if you like.
Cheese – you could use Swiss, Gruyere, white cheddar, or any other cheese that melts easily.
Pesto – sun-dried tomato pesto or roasted red pepper pesto would also be delicious in place of the basil pesto.
Roasted Red Peppers – you could be used instead of tomato.
Mayonnaise – it adds a creaminess and balances out the pesto, but it can easily be omitted if you prefer.
Store leftovers in an airtight container or zipper top bags for 3 to 4 days. Serve cold or reheat in the panini press.