Grilled Beef and Provolone Sandwiches

By lam1064

Find more recipes at:

bettycrocker.com

August 12, 2013

Ingredients

• 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

Details

Servings 2
Adapted from keyingredient.com

Preparation

Step 1

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.

Refrigerate the unused pesto; it adds great flavor to soups and sandwiches. For longer storage, freeze it in small portions in tightly covered containers.

Serves 2

1 Sandwich Calories380 ( Calories from Fat200), Total Fat23g (Saturated Fat9g, Trans Fat1g ), Cholesterol60mg Sodium1180mg Total Carbohydrate23g (Dietary Fiber2g Sugars3g ), Protein21g

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.

Refrigerate the unused pesto; it adds great flavor to soups and sandwiches. For longer storage, freeze it in small portions in tightly covered containers.

Serves 2

1 Sandwich Calories380 ( Calories from Fat200), Total Fat23g (Saturated Fat9g, Trans Fat1g ), Cholesterol60mg Sodium1180mg Total Carbohydrate23g (Dietary Fiber2g Sugars3g ), Protein21g