Pot Roast and Arugula Panini
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
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