by Sarah Steimer
Note: I did not include specific ingredient amounts for this recipe because it really depends on how many sandwiches you’re making, how big the bread is, etc.
- ciabatta bread
- roast beef
- gouda (we used a non-smoked gouda)
- Dijon mustard
Layer the roast beef, sauerkraut and spinach on the bread – if you work in this order, the spinach acts as a barrier between the sauerkraut and the bread so the bread does not get mushy.
Heat the sandwich in a panini press (I use my small George Foreman machine) or in the oven until the bread is browned. Remove the sandwich’s lid and add the Dijon mustard.