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Grilled Beef and Provolone Sandwiches

Presto! Tasty panini done in 10 minutes.

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 (9) 2 Reviews
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  • Prep Time 10 min
  • Total Time 10 min
  • Servings 2

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Refrigerate the unused pesto; it adds great flavor to soups and sandwiches. For longer storage, freeze it in small portions in tightly covered containers.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
380
(
Calories from Fat
200),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
9g,
9%
Trans Fat
1g
1%
),
Cholesterol
60mg
60%;
Sodium
1180mg
1180%;
Total Carbohydrate
23g
23%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
50%;
Calcium
25%;
Iron
15%;
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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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