Grilled Beef and Provolone Sandwiches

Grilled Beef and Provolone Sandwiches

Presto! Tasty panini done in 10 minutes.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

2

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.
Makes 2 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Refrigerate the unused pesto; it adds great flavor to soups and sandwiches. For longer storage, freeze it in small portions in tightly covered containers.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 380
    • (Calories from Fat 200),
  • Total Fat 23g
    • (Saturated Fat 9g,
    • Trans Fat 1g),
  • Cholesterol 60mg;
  • Sodium 1180mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.