ROAST BEEF PANINI WITH WALNUT PESTO

Roast Beef Panini with Walnut Pesto image

Provided by Food Network

Time 15m

Number Of Ingredients 11

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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.)