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Grilled Beef and Provolone Sandwiches

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Grilled Beef and Provolone Sandwiches
  • Prep 10 min
  • Total 10 min
  • Servings 2
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Presto! Tasty panini done in 10 minutes.
Updated Jun 13, 2010

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

380 Calories, 23g Total Fat, 21g Protein, 23g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
380
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
9g
45%
Trans Fat
1g
Cholesterol
60mg
20%
Sodium
1180mg
49%
Potassium
280mg
8%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
7%
Sugars
3g
Protein
21g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
50%
50%
Calcium
25%
25%
Iron
15%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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