Sicilian
Grill
Patricia Schroedl,
Wisconsin
Total Preparation and Cooking Time: 25 Minutes * Makes 4 servings
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12
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ounces thinly sliced beef pastrami
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8
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slices firm-textured Italian or Vienna bread (about 6 x 4 x
1/2-inch)
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2 to 3
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tablespoons prepared non-creamy Italian dressing (not light or
reduced fat)
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4
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slices (3-1/2 to 4 ounces) provolone cheese
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1
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jar (7 ounces) roasted red peppers, drained well and patted
dry
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1/4
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cup prepared basil pesto
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1. Brush one side of 4 bread slices lightly with ½ of
dressing; place dressing side down on cutting board. Top each with equal
amounts of cheese, beef pastrami and peppers.
2. Spread on one side of remaining 4 bread slices evenly with
pesto; place pesto side down, on top of sandwiches. Brush tops of bread slices
lightly with remaining dressing.
3. Meanwhile heat skillet over medium heat until hot. Place
sandwiches in skillet; cook 4 to 6 minutes or until bread is toasted and cheese
is melted, turning once. Cut sandwiches in half. Serve immediately.
Cook's Tip: Basil pesto
can be found in jars in the ethnic food section of the supermarket as well as
in the refrigerated and frozen food sections.