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
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Steps
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.
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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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