| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 sandwiches |
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
Instructions
- Heat a large well-seasoned cast iron skillet over medium-low heat.
- 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.
- 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.
- Slice the panini on a diagonal and arrange on a serving platter. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 235 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 56 mg |
| Sodium | 411 mg |
Reviews
I can make it 1 day for lunch or dinner!
This sandwich is sooooo good! This was the first time I’ve ever eaten arugula and it is absolutely perfect with Havarti cheese and pot roast. I’m just learning how to cook and this couldn’t have been easier. It makes you want to make pot roast just to get to the panini! Wow!
Super easy and so delicious. One of the perks is that you use the texture of the mushrooms and the onions to thicken the gravy, no need for starch… YUMMY!
Since I don’t have a panini pan, I really appreciated Claire’s inventive use of cast iron skillets and tomato can. I made 2 sandwiches, one with dijon mustard on the bread and the other with horseradish mayo. Although both were good, we preferred the mayo version the best. Easy and flavorful and a great alternative to our standard roast beef sandwiches with ketchup and wheat bread.
If you haven’t tried this you need to!! Every ingredient complements the other! I made it just the way she did but I used mayo instead of mustard. YUM!
I didn’t feel like going to the grocery store so I used what I had in the fridge. I didn’t have the Harvarti so I used Pepper Jack cheese. I was out of Dijon mustard so I used regular mustard. I used wheat bread. We also had some leftover gravey so we dipped out sandwiches in it. It was awesome.
love her shows—all of them……..no crazy ingredients! All very simple!
I made the Sunday Pot Roast and used some of the leftover meat for these sandwiches – they were fabulous! I never would have thought of making a pot roast sandwich myself, but this was hard to beat! It’s a fabulous dish for rainy, dreary weather – a nice pick me up. The pot roast was enough for two dinners and one lunch for two adults. This episode is what hooked me to 5 Ingredient Fix!!
I wish you had a cook book .