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
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.
High Altitude (3500-6500 ft)
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