Mindful Sodexo 
Slow-cooked beef served with spicy, sweet, pickled red pepper, mozzarella, and arugula on a flatbread
Nutrition Facts:
Calories: 320, Protein: 23g, Sat. Fat: 3.5g, Sodium: 640mg, Fiber: 3g
Prep Time: 10 to 15 minutes Cook time: 5 to 10 minutes plus 1 to 3 hours for cooking beef Yield: 4 servings; 1 panini per serving Difficulty level: Intermediate
Pulled Beef and Spicy Pepper Relish Panini
Ingredients
Prepare
Pulled Beef and Spicy Pepper Relish Panini
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup hot cherry pepper relish
- 4 (6-inch) whole grain flatbreads
- 8 ounces Braised Top Round
- 6 tablespoons part-skim shredded mozzarella
- 2 cups baby arugula
- 1. Mix the yogurt and hot pepper relish in a small bowl.
- 2. Spread 3 tablespoons of yogurt sauce on the bottom half of each flatbread.
- 3. Top each flatbread with 2 ounces of braised beef and 1 1/2 tablespoons of mozzarella cheese. Fold the flatbread over to close the sandwich.
- 4. Place the paninis in a preheated panini press and heat for 3 to 5 minutes or until the cheese melts and the beef reaches an internal temperature of at least 165 degrees Fahrenheit with an instant-read thermometer.
- 5. Pull the sandwiches open and stuff with 1/2 cup of arugula. Enjoy immediately!
Braised Top Round (makes about 1 1/4 pounds of cooked beef)
- 1 tablespoon canola oil
- 2 pounds beef top round, cut into four chunks
- 1 cup chopped yellow onion
- 2 tablespoons finely chopped garlic
- 1 1/3 cups low-sodium beef broth
- 1 tablespoon tomato paste
- 1. Preheat the oven to 350 degrees.
- 2. Heat the oil in a large, oven-proof pot over medium heat.
- 3. Add the beef and sear for 2 to 3 minutes until browned on all sides. Remove the beef from the pan and set aside.
- 4. Add the onions to the pan and cook for 3 to 5 minutes until translucent.
- 5. Add the garlic and cook for about a minute until aromatic.
- 6. Add the beef broth and tomato paste. Stir to combine, and bring the liquid to a simmer.
- 7. Carefully add the beef and place the pot in the oven; cook uncovered for about 3 hours or until very tender.
- 8. Alternatively, complete steps 2 through 6, place the liquid and beef in a pressure cooker or electric multicooker and cook on high pressure for 45 minutes. After 45 minutes, turn off the heat and allow the pressure to release naturally for 10 to 15 minutes.
- 9. When the beef is cooked, let it rest for 15 minutes and shred it with forks. Use immediately or cool quickly and keep in the refrigerator for up to 2 days or in the freezer for up to 6 months.
Chef Tips:
- If you do not have a panini press, you can use a skillet and press the sandwich with a heavy pan.
- You can make a large amount of braised beef ahead of time and freeze in small portions.
