Some nights call for something that feels a little bit special without asking much from you, and this panini checks every box. Thin-sliced deli roast beef and melted provolone on golden pressed ciabatta with a Dijon-and-yogurt spread that delivers all the creamy tang of a traditional sauce with a fraction of the calories. The real showstopper is the salad alongside it — baby arugula, topped with torn fresh mozzarella and sliced Roma tomatoes, finished with nothing more than olive oil, fresh lemon juice, and cracked black pepper. The arugula is peppery and bright, the mozzarella is creamy and cool, and together they balance the richness of the panini perfectly. Both the arugula and the fresh mozzarella are at their absolute best one day out of the store — this is exactly the right night for them.
Ingredients
- PANINI
- Costco ciabatta rolls — split (see portion guide)
- Deli roast beef (thin sliced) — see portion guide
- Provolone cheese (sliced) — see portion guide
- Dijon mustard — 1/2 tbsp per cut side
- Chobani non-fat plain Greek yogurt — 1/2 tbsp per cut side
- Light cooking spray
- TOMATO MOZZARELLA ARUGULA SALAD
- Baby arugula — generous handful per person
- Fresh mozzarella — torn into rough pieces (see portion guide)
- Roma tomatoes — sliced
- Red onion — thin sliced
- Extra virgin olive oil — 1.5 tbsp per person
- Fresh lemon juice — 1 tbsp per person
- Cracked black pepper — to taste
Preparation
- PANINI: Stir together 1/2 tbsp Dijon mustard and 1/2 tbsp Chobani non-fat yogurt to make the spread. Generously coat each cut side of the ciabatta rolls. Layer thin-sliced roast beef evenly across the bottom half, then lay provolone on top. Close the sandwich. Spray a panini grill or grill pan lightly with cooking spray and heat to medium-high. Place the panini down and press firmly, cooking 3–4 minutes per side until the bread is golden and the cheese has melted completely through. Rest 1 minute before cutting. PORTION the protein 3:3:2 by roast beef weight. Pack extra roast beef and provolone in a container for Saturday’s cold bowl before sitting down.
- TOMATO MOZZARELLA ARUGULA SALAD: Arrange baby arugula on each plate. Top with sliced Roma tomatoes, torn fresh mozzarella, and a few thin rings of red onion. Drizzle 1.5 tbsp extra virgin olive oil and 1 tbsp fresh lemon juice over each serving. Finish with cracked black pepper. No additional seasoning is needed — the peppery arugula, creamy mozzarella, and bright lemon are the dressing. The arugula and mozzarella are at day-one freshness from Thursday’s shop — use them tonight at their absolute peak.
Notes
Portions: Her: 1/2 ciabatta roll + 2.5 oz deli roast beef + 1 slice provolone + Dijon-yogurt spread + arugula + Roma tomato + 1 oz fresh mozzarella + lemon-EVOO. Him: Full ciabatta roll + 4 oz deli roast beef + 1.5 slices provolone + Dijon-yogurt + arugula + tomato + 1.5 oz fresh mozzarella
