Best Pesto Roast Beef Sub Recipes

BEEF PESTO PANINI

Beef Pesto Panini image

Cant remember where I got this recipe, but it's good. Also great summer recipe because it keeps the house cool.

Provided by kzbhansen

Categories Lunch/Snacks

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 6

Ingredients

8 slices Italian bread, about 1/2 in thick
2 tablespoons butter, softened
4 tablespoons prepared basil pesto
1/2 lb deli roast beef, cooked, thinly sliced
4 slices mozzarella cheese
spaghetti sauce, if desired for dipping

Steps:

Spread 1 side of each slice of bread with butter.
Place 4 slices of bread butter side down on 12-inch skillet.
Top bread with beef, pesto and cheese.
Top with remaining bread slice butter side up.
Cook sandwiches on skillet or grill over medium heat 4-5 minutes, turning once, until bread is crisp and cheese has melted.
Serve with spaghetti sauce if desired.

Nutrition Facts : Calories 322.8, Fat 15.7, SaturatedFat 8.5, Cholesterol 65.3, Sodium 1102.2, Carbohydrate 24.2, Fiber 2.8, Sugar 0.7, Protein 21.2

BEEF-PESTO PANINI

Beef-Pesto Panini image

Now you can make this take-out favorite at home in just minutes. Deli roast beef, basil pesto and mozzarella cheese provide the tasty filling in this grilled sandwich.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

8 slices Italian bread, 1/2 inch thick
2 tablespoons butter or margarine, softened
1/4 cup basil pesto
1/2 lb thinly sliced cooked deli roast beef
4 slices (1 oz each) mozzarella cheese
Pasta sauce, warmed, if desired

Steps:

Spread 1 side of each bread slice with butter. Spread 1 tablespoon pesto on unbuttered side of 4 bread slices; place buttered sides down in 12-inch skillet or grill pan. Top with beef, cheese and remaining bread slices, buttered sides up.
Cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with pasta sauce.

Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1130 mg

ROAST BEEF PANINI WITH WALNUT PESTO

Roast Beef Panini with Walnut Pesto image

Provided by Food Network

Time 15m

Number Of Ingredients 11

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

Steps:

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.)

CILANTRO-CRUSTED ROAST BEEF SANDWICHES WITH CILANTRO-HORSERADISH PESTO

Cilantro-Crusted Roast Beef Sandwiches with Cilantro-Horseradish Pesto image

Horseradish is the traditional accompaniment for roast beef, and the pesto here marries the cilantro flavor with the tang of the horseradish. It is very portable and doesn't need refrigeration.

Provided by Ingrid Hoffmann

Categories main-dish

Time 3h1m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups fresh cilantro leaves
6 garlic cloves, smashed
1 teaspoon celery seed
2 teaspoons coarse salt, plus more to taste
1/2 teaspoon freshly grated black pepper
1 (3-pound) boneless rump roast, trimmed
1 bunch fresh cilantro, leaves coarsely chopped
1/4 cup pine nuts, lightly toasted
3 garlic cloves, coarsely chopped
1 teaspoon prepared grated horseradish
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil, plus more if needed
4 Kaiser or other crusty sandwich rolls

Steps:

To prepare the roast:
Line a broiler or roasting pan with aluminum foil. Place the beef on the foil and set aside.
Preheat the oven to 325 degrees F.
In a food processor, combine the cilantro, garlic, celery seed, salt, and pepper. Puree until the mixture is a smooth paste. Rub the cilantro-garlic paste all over the roast, covering it completely. Allow the roast to marinate for at least 10 minutes to 1 hour to absorb the flavors.
Roast the beef for about 1 1/2 hours for rare or until an instant-read thermometer registers 125 degrees F. when inserted into the center. Cook for an additional 10 minutes for medium-rare or 20 minutes for medium doneness. Remove the roast from the oven and let rest for 10 minutes before slicing to allow the juices to settle. While the roast rests, make the pesto.
To prepare the pesto:
In a food processor, combine the cilantro, pine nuts, garlic, horseradish, and salt. Puree until well combined. With the motor running, drizzle in 1/4 cup of oil. Process until smooth. Add additional oil, if needed, until a drizzling consistency is reached.
To serve: Using a sharp knife, thinly slice the roast beef. Put a few slices of roast beef on the bottom of each sandwich roll. Drizzle the cilantro pesto directly on the beef.