Grilled Beef and Provolone Sandwiches

(3)
  1 reviews

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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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