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0.0 – 0 reviews • Beef
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
10 min |
| Cook: |
5 min |
| Level: |
Easy |
| 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
Instructions
- 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.)
