Pot Roast and Arugula Panini

1. 1

   Heat a large well-seasoned cast iron skillet over medium-low heat.

2. 2

   Lay the bread slices on a work surface and spread about a teaspoon of mustard on each slice.

3. 3

   Divide the sliced cheese among all 8 slices.

4. 4

   Evenly spread the meat over 4 cheese-topped bread slices, followed by 1/4 of the arugula.

5. 5

   Season with salt and pepper and cover with the remaining 4 slices of bread.

6. 6

   Working in 2 batches, if necessary, put 2 of the sandwiches into the skillet.

7. 7

   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.

8. 8

   Put a can of tomatoes or a brick in the top skillet to weigh the pan down.

9. 9

   Cook until the sandwich bottoms are golden and cheese is beginning to melt, 5 to 6 minutes.

10. 10

    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.

11. 11

    Repeat with the remaining 2 sandwiches.

12. 12

    Slice the panini on a diagonal and arrange on a serving platter.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.