PREP TIME: 5min
COOK TIME: 20min
SERVES: 4 Sandwiches

Ingredients

• 8 slices seven-grain bread, about 1/4-inch thick
• 2 1/2 tablespoons Dijon mustard
• 8 ounces creamy Havarti, thinly sliced
• 2 cups (about 12 ounces) leftover shredded pot roast, at room temperature, from Sunday Pot Roast with Mushroom Gravy recipe
• 1 cup baby arugula leaves
• Kosher salt and freshly ground black pepper

Directions

1. Heat a large well-seasoned cast iron skillet over medium-low heat.
2. Lay the bread slices on a work surface and spread about a teaspoon of mustard on each slice.
   Divide the sliced cheese among all 8 slices.
   Evenly spread the meat over 4 cheese-topped bread slices, followed by 1/4 of the arugula.
   Season with salt and pepper and cover with the remaining 4 slices of bread.
3. Working in 2 batches, if necessary, put 2 of the sandwiches into the skillet.
   Weight the sandwiches down with a bacon press or cover them with a sheet of parchment and set a slightly smaller skillet directly on top.
4. Put a can of tomatoes or a brick in the top skillet to weigh the pan down.
   Cook until the sandwich bottoms are golden and cheese is beginning to melt, 5 to 6 minutes.
5. Remove the bacon press or top skillet, flip the sandwiches, return the press or parchment and top skillet to the pan and cook until golden brown, an additional 3 to 4 minutes.
   Repeat with the remaining 2 sandwiches.
6. Slice the panini on a diagonal and arrange on a serving platter.
   Serve immediately.