Pot Roast And Arugula Panini Recipe

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Claire Robinson on Food Network
Nutrition per serving    (USDA % daily values)
CAL
391
FAT
58%
CHOL
39%
SOD
13%

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Ingredients for 4 servings

Kosher salt and freshly ground black pepper

2 1/2 tablespoons Dijon mustard

1 cup baby arugula leaves

2 cups (about 12 ounces) leftover shredded pot roast, at room temperature, from Sunday Pot Roast with Mushroom Gravy recipe

8 slices seven-grain bread, about 1/4-inch thick

8 ounces creamy Havarti, thinly sliced

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