Grilled Beef and Provolone Sandwiches

Presto! Tasty panini done in 10 minutes.

  • prep time 10 min
  • total time 10 min
  • ingredients 6
  • 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
  • 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.
  • 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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