Ingredients

• 1 cup packed fresh flat-leaf parsley
• 1 cup walnut halves
• 1 clove garlic
• 1/4 cup olive oil, plus more for brushing
• 1/4 cup freshly grated Pecorino-Romano
• 1/2 teaspoon red wine vinegar
• Kosher salt
• 4 ciabatta rolls, split for sandwiches
• 4 ounces sliced provolone
• 8 ounces sliced roast beef
• 1/4 cup sun-dried tomatoes, finely chopped

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Instructions

1. Combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Transfer to a bowl and stir in the Pecorino and vinegar and season with salt.
2. On the bottom half of each sandwich roll, layer 1 ounce provolone, 2 ounces roast beef, 2 teaspoons pesto and 1 tablespoon sun-dried tomatoes. Top with the top half of each roll.
3. Brush both sides of the sandwich lightly with olive oil. Cook in a panini press until golden on both sides and the cheese melts, about 5 minutes. (Or cook on a griddle or pan with a sandwich weight over medium-high heat and until golden on both sides and the cheese melts, about 5 minutes.)