Leftover Roast Beef Paninis with Arugula Pesto
By Kayla Howey
Images
Serves
Makes 4 paninis
Ingredients
- Arugula Pesto:
- 2 cups packed basil leaves
- 1 cup packed arugula
- 6 sage leaves
- 2 garlic cloves, chopped
- ½ cup grated parmesan
- ¼ cup toasted almonds
- ½ lemon, juiced
- 1 tbsp honey
- ½ cup extra-virgin olive oil
- Kosher salt
- Leftover Roast Beef Paninis:
- 8 slices Italian bread
- 6 oz gouda cheese, shredded
- 4 slices leftover roast beef (or 8 if smaller)
- Leftover roasted vegetables (parsnips, carrots, fennel, caramelized onions, etc.)
- 1 cup packed arugula
- Olive oil
- Flaky sea salt
Procedure
Making the arugula pesto: Combine the basil, arugula, sage, garlic, parmesan, and almonds in a food processor. Pulse until finely chopped.
Add the lemon juice and honey. Pulse again.
With the processor running, slowly stream in the olive oil until emulsified. Season with salt to taste. Set aside.
To make the leftover roast beef paninis: Assemble the paninis by laying the slices of bread onto a cutting board. Spread a generous amount of pesto onto each slice of bread.
Distribute the gouda onto 4 of the slices of bread. Lay the roast beef over the gouda. Mound a small portion of roasted vegetables over the beef. Distribute the arugula over top the vegetables. Close the paninis with the other slice of bread, pesto-side facing down.
Heat a large skillet over medium-low heat. Add enough olive oil to coat the bottom of the skillet. Once the oil is hot, carefully transfer the paninis to the oil. Place another skillet on top of the paninis to press them down.
Cook until golden on one side, adjusting the heat if needed. Remove the top skillet and flip the paninis. Continue to cook on the other side until golden and fully heated through.
Remove the paninis from the skillet and serve immediately. Top with a pinch of flaky sea salt.
Add the lemon juice and honey. Pulse again.
With the processor running, slowly stream in the olive oil until emulsified. Season with salt to taste. Set aside.
To make the leftover roast beef paninis: Assemble the paninis by laying the slices of bread onto a cutting board. Spread a generous amount of pesto onto each slice of bread.
Distribute the gouda onto 4 of the slices of bread. Lay the roast beef over the gouda. Mound a small portion of roasted vegetables over the beef. Distribute the arugula over top the vegetables. Close the paninis with the other slice of bread, pesto-side facing down.
Heat a large skillet over medium-low heat. Add enough olive oil to coat the bottom of the skillet. Once the oil is hot, carefully transfer the paninis to the oil. Place another skillet on top of the paninis to press them down.
Cook until golden on one side, adjusting the heat if needed. Remove the top skillet and flip the paninis. Continue to cook on the other side until golden and fully heated through.
Remove the paninis from the skillet and serve immediately. Top with a pinch of flaky sea salt.
Leftover Roast Beef Paninis with Arugula Pesto
By Kayla Howey
Serves
Makes 4 paninis
Ingredients
- Arugula Pesto:
- 2 cups packed basil leaves
- 1 cup packed arugula
- 6 sage leaves
- 2 garlic cloves, chopped
- ½ cup grated parmesan
- ¼ cup toasted almonds
- ½ lemon, juiced
- 1 tbsp honey
- ½ cup extra-virgin olive oil
- Kosher salt
- Leftover Roast Beef Paninis:
- 8 slices Italian bread
- 6 oz gouda cheese, shredded
- 4 slices leftover roast beef (or 8 if smaller)
- Leftover roasted vegetables (parsnips, carrots, fennel, caramelized onions, etc.)
- 1 cup packed arugula
- Olive oil
- Flaky sea salt
Procedure
Making the arugula pesto: Combine the basil, arugula, sage, garlic, parmesan, and almonds in a food processor. Pulse until finely chopped.
Add the lemon juice and honey. Pulse again.
With the processor running, slowly stream in the olive oil until emulsified. Season with salt to taste. Set aside.
To make the leftover roast beef paninis: Assemble the paninis by laying the slices of bread onto a cutting board. Spread a generous amount of pesto onto each slice of bread.
Distribute the gouda onto 4 of the slices of bread. Lay the roast beef over the gouda. Mound a small portion of roasted vegetables over the beef. Distribute the arugula over top the vegetables. Close the paninis with the other slice of bread, pesto-side facing down.
Heat a large skillet over medium-low heat. Add enough olive oil to coat the bottom of the skillet. Once the oil is hot, carefully transfer the paninis to the oil. Place another skillet on top of the paninis to press them down.
Cook until golden on one side, adjusting the heat if needed. Remove the top skillet and flip the paninis. Continue to cook on the other side until golden and fully heated through.
Remove the paninis from the skillet and serve immediately. Top with a pinch of flaky sea salt.
Add the lemon juice and honey. Pulse again.
With the processor running, slowly stream in the olive oil until emulsified. Season with salt to taste. Set aside.
To make the leftover roast beef paninis: Assemble the paninis by laying the slices of bread onto a cutting board. Spread a generous amount of pesto onto each slice of bread.
Distribute the gouda onto 4 of the slices of bread. Lay the roast beef over the gouda. Mound a small portion of roasted vegetables over the beef. Distribute the arugula over top the vegetables. Close the paninis with the other slice of bread, pesto-side facing down.
Heat a large skillet over medium-low heat. Add enough olive oil to coat the bottom of the skillet. Once the oil is hot, carefully transfer the paninis to the oil. Place another skillet on top of the paninis to press them down.
Cook until golden on one side, adjusting the heat if needed. Remove the top skillet and flip the paninis. Continue to cook on the other side until golden and fully heated through.
Remove the paninis from the skillet and serve immediately. Top with a pinch of flaky sea salt.