Italian · Dinner
Rare Roast Beef & Arugula Sandwich
Panino Roast Beef, Rucola e Grana
A Milanese-style aperitivo sandwich of rare-roasted beef sliced thin and layered into a ciabatta with peppery rocket, shaved Parmigiano, and a smear of mustard-mayonnaise, finished with balsamic.
$$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
625Calories
42gProtein
28gFat
48gCarbs
3gSugar
2gFiber
720mgSodium
85mgChol
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Instructions
1
Prep
Pat both beef portions dry. Mix mayonnaise and Dijon mustard in a small bowl. Peel Parmigiano Reggiano into thin shavings. Measure salt, pepper, and have rosemary sprigs ready.
2
Sear
Heat a large cast-iron pan (or two medium pans) over high heat for 3 minutes until smoking. Rub each beef portion with olive oil, season with salt and pepper. Sear both portions 3 minutes without moving until deep crust forms. Flip and sear 3 minutes more for rare. Stand each on fat edge 30 seconds. Transfer to board and rest 5 minutes.
3
Toast
While beef rests, halve both ciabatta rolls horizontally. Working in batches if needed, toast cut-side down in the same hot pan 90 seconds per batch until lightly charred on all halves.
4
Build
Spread mayo-mustard mixture on bottom halves of both ciabatta rolls. Slice rested beef across the grain into 3–4mm thin slices. Layer beef onto spread, drizzle with resting juices. Top with arugula, then Parmigiano shavings.
5
Finish and plate
Drizzle 1 tsp balsamic vinegar and 1 tsp extra virgin olive oil over each stack. Crown each with top ciabatta half, press lightly. Cut each diagonally in half. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g (9.9 oz) beef sirloin
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 sprigs fresh rosemary
- 2 ciabatta rolls
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 60g (2.1 oz) wild arugula
- 30g (1.1 oz) Parmigiano Reggiano
- 2 tsp aged balsamic vinegar
- 2 tsp extra virgin olive oil