Italian Beef Panini

Instructions

1. Prepare the beef
   In a slow cooker, place beef chuck roast. Season with salt, black pepper, Italian seasoning, oregano, and red pepper flakes. Add minced garlic and pour beef broth around the meat. Cover and cook on low for 8 hours or on high for 3-4 hours until the meat is very tender and easily shreds with a fork.
2. Shred the beef
   Once the beef is cooked, remove it from the slow cooker and place on a cutting board. Using two forks, shred the beef into thin strips. Return the shredded beef to the slow cooker and let it soak in the juices for about 15 minutes.
3. Prepare the vegetables
   While the beef is absorbing the juices, drain the giardiniera and roughly chop if pieces are too large. Slice the green bell pepper into thin strips and set aside.
4. Assemble the panini
   Preheat a panini press or griddle to medium-high heat. Slice the ciabatta rolls horizontally. Layer the bottom half of each roll with a slice of provolone cheese, a generous portion of the shredded beef (use a slotted spoon to drain excess liquid), some giardiniera, bell pepper slices, and another slice of provolone on top.
5. Grill the sandwich
   Close the sandwich with the top half of the roll. If desired, brush the outside of the rolls with a little olive oil. Place the sandwiches on the preheated panini press or griddle. Close the press and cook for 3-5 minutes until the bread is toasted and the cheese is melted. If using a griddle, press the sandwich with a heavy pan and flip halfway through cooking.
6. Serve hot
   Remove the panini from the press, cut diagonally, and serve immediately. Offer a small bowl of the beef cooking liquid on the side for dipping if desired.