Grilled Beef and Provolone Sandwiches

 

4

slices Italian or Vienna bread

2

tablespoons refrigerated basil pesto

1/4

lb thinly sliced cooked roast beef (from deli)

1/4

cup thin slices roasted red bell peppers (from a jar)

2

slices (3/4 oz each) provolone cheese

1

tablespoons butter or margarine, melted

• 1 Heat closed contact grill 5 minutes. Spread one side of each slice of bread with pesto. On 2 slices of the bread, layer beef, roasted peppers and cheese; top with remaining slices of bread, pesto side down. Brush outside of sandwiches with butter.
• 2 When grill is heated, place sandwiches on bottom grill surface. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.