Roast Beef Panini With the Works!
Ready In: 12 mins
Serves: 1
Yields: 1 sandwich
Ingredients
- 2 slices hearty bread, such as ciabatta
- 2 tablespoons sun-dried tomato pesto
- 4 slices deli roast beef
- 1 jarred artichoke heart, coarsely chopped
- 1 slice bacon, cooked, drained and broken in half
- 2 slices havarti cheese
- olive oil
Directions
- *I use my cast iron grill pan for this, so if using that, turn your gas stove on to medium-low heat and get the pan heating. (Make sure it is lightly oiled first.) You can also do this in a Foreman Grill if you happen to have one, or even a pan works just fine. ;).
- Spread 2 slices hearty bread (even regular bread works ok, too) with 2 Tbl. sun-dried tomato pesto. (1 Tbl. on each slice.) I just use my measuring spoon and then spread it on with the back of it.
- Place a slice of havarti cheese on each slice.
- On one slice, scrunch up each slice of roast beef and pile on. It's so much better that way than just laying them on flat.
- On top of the roast beef, sprinkle on the chopped artichoke heart. (*My hubby hates them, so I only put them on mine when I made this for us. So this is optional.).
- Break your piece of bacon in half, and lay the slices on top of the artichoke hearts.
- Now just take the other slice of bread that you made with the pesto and cheese and flip it over on top. (Cheese-side down, of course! :) ).
- Brush top all over, but lightly, with a little olive oil.
- Place, olive oil side-down onto hot grill or pan.
- Brush top-side with more olive oil the same way.
- Toast at least 1 minute, but check. You want it lightly toasted with nice grill marks.
- Carefully lift up a corner with your spatula, then get under it and turn it over.
- Toast other side.
- Remove the same way onto a cutting board and cut in half with a sharp knife on the bias or corner-to-corner.
- Serve immediately and enjoy!
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