By late summer, almost any sandwich can be improved with rounds from a glorious tomato. This recipe simply, successfully marries the fruit to 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. But you might miss those panini ridges. If you want to skip the heat – and, judging by the unpressed version, activate your hinged jaw – the sandwich still “eats good.”
To see a printable recipe, click on the link below:
PREHEAT panini press to medium-high heat.
CUT ciabatta loaf or rolls in half horizontally. (Cut the loaf into 4 equal quarters.)
WHISK together mayonnaise and pesto in a small bowl until well blended. Spread mixture on all inside surfaces of the ciabatta.
CUT both tomatoes crosswise into slices, discarding as much gel and seeds as possible.
BUILD a sandwich by layering on a bottom half, spread side up, in order: one-quarter of roast beef, one quarter of watercress, one-quarter of tomato slices and one-quarter of cheese. Cover with ciabatta top, spread side down, pressing gently and making sure watercress is tucked in.
PLACE in panini press and close lid. Cook for about 5 minutes or until cheese has melted and bread is toasted.
BUILD three remaining sandwiches in the same manner, using the remaining bread, roast beef, watercress, tomato slices and cheese. Serve with apple slices. Serve warm or at room temperature. Per serving (using the ciabatta loaf): 470 calories, 30 g protein, 46 g carbohydrates, 19 g fat, 7 g saturated fat, 70 mg cholesterol, 1020 mg sodium, 2 g dietary fiber, 4 g sugar
Yield: 4 servings