Rounds of tomato release flavor in grilled beef panini

Wednesday, July 30, 2014

Almost any sandwich can be improved with rounds from a glorious tomato. This recipe simply, successfully marries the fruit with watercress in a stack that tastes especially great straight from the warmth of a panini maker.

Of course, you could achieve similar results with a cast-iron skillet and a weight on top of the sandwiches. If you want to skip the heat -- and, judging by the un-pressed version, activate your hinged jaw -- the sandwich still "eats good."

Roast Beef, Asiago, Tomato and Watercress Panini

1 (12-ounce) ciabatta loaf or 4 ciabatta rolls

1/3 cup mayonnaise

2 tablespoons pesto

8 ounces thinly sliced roast beef

4 ounces watercress

2 firm plum or roma tomatoes, sliced

4 ounces thinly sliced Asiago cheese (may substitute Swiss)

Heat a panini press or skillet to medium-high.

Cut the ciabatta loaf or rolls in half horizontally. (Cut the loaf into 4 equal quarters.)

Whisk together the mayonnaise and pesto in a small bowl until well blended. Spread the mixture on all inside surfaces of the ciabatta.

Build the first sandwich by layering on a bottom half, spread side up, in order: one-quarter of the roast beef, one quarter of the watercress, one-quarter of the tomato slices and one-quarter of the cheese. Cover with a ciabatta top, spread side down, pressing gently and making sure the watercress is tucked in.

Place in the panini press and close the lid.

Cook for about 5 minutes or until the cheese has melted and the bread is toasted.

Meanwhile, build the three remaining sandwiches in the same manner, using the remaining bread, roast beef, watercress, tomato slices and cheese.

Serve warm or at room temperature.

Makes 4 servings.

Adapted from The Ultimate Panini Press Cookbook by Kathy Strahs (Harvard Common Press, 2013)

Food on 07/30/2014