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Ingredients
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Sandwich
Quick Pesto (if making fresh)
Method
Quick Pesto (if making fresh)
- 1
Make pesto (optional)
If you are using store-bought pesto skip this step. Combine basil leaves, grated Parmesan, pine nuts, garlic, lemon juice and salt in a small food processor or blender. Pulse while slowly adding the olive oil until you reach a smooth but slightly textured spread. Taste and adjust salt or lemon. Use 3 tablespoons for the sandwich and reserve any extra for another use.
Prepare Sandwich
- 2
Prep roll and spread
Slice the ciabatta roll horizontally. Lightly toast the cut sides in a skillet or toaster until just golden (about 1–2 minutes) to prevent sogginess and add crispness. Spread 1 tablespoon of pesto on the bottom half of the roll and 1 teaspoon of mayonnaise on the top half.
- 3
Assemble cheese and roast beef
Arrange the 4 ounces of habanero jack cheese slices directly on the pesto-coated bottom half. Pile the 8 ounces of thinly sliced roast beef on top of the cheese in an even layer. Season the roast beef lightly with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.
- 4
- 5
Finish and heat (optional)
For a warm, melty sandwich: melt 1 tablespoon butter in a medium skillet over medium-low heat. Place the assembled sandwich in the skillet, cover with a lid, and cook 2–3 minutes until cheese begins to soften. Carefully flip and cook the other side 1–2 minutes until bread is golden and cheese is melted. Alternatively, place the assembled sandwich under a broiler for 1–2 minutes watching closely.
- 6
Serve
Remove from heat, slice sandwich in half if desired, and serve immediately while warm. If you didn't heat the sandwich, serve cold or room temperature.