1 baguette, cut into 6-inch pieces or 1 demi baguette
smallest filet mignon available (3-4 ounces)
extra-virgin olive oil
1-2 cups arugula
about 1/3 cup of parmesan, best quality available, shaved into thin strips with a vegetable peeler
your favorite flaky sea salt, we use Maldon
freshly ground black pepper
sun dried tomatoes in olive oil – Marky’s / Whole Foods
Place the filet mignon in the freezer for 30 minutes before making the sandwich, this will make the meat easier to thinly slice. Remove from the freezer and slice the meat as thinly as possible.
Lightly brush a square of parchment paper with olive oil. Place a few slices of filet on the paper and top with another square of parchment that had been brushed with olive oil. Gently pound the filet until the meat is very thin.
Cut open the baguette. Top the bottom piece of bread with as much pounded filet as desired. Spread a layer of lemon aioli on the top half of the bread. Close and toast in the Panini press until warm and crispy.
While you press the sandwich, make the salad. Toss the arugula and parmesan shavings with a drizzle of extra virgin olive oil, a squeeze of fresh lemon juice, a pinch of flaky sea salt and a few cracks of black pepper. Top the toasted Panini with the arugula salad and serve.
Mix ½ cup of your favorite mayonnaise with the juice from ¼ of a lemon. Stir.