Total Recipe Time: 25 minutes
Makes 4 servings
Ingredients12 ounces thinly sliced beef pastrami8 slices firm-textured Italian or Vienna bread (about 6 x 4 x 1/2-inch)2 to 3 tablespoons prepared non-creamy Italian dressing (not light or reduced fat)4 slices (3-1/2 to 4 ounces) provolone cheese1 jar (7 ounces) roasted red peppers, drained well and patted dry1/4 cup basil pesto
- 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.
- 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.
- 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'sTipBasil pesto can be found in jars in the ethnic food section of the supermarket as well as in the refrigerated and frozen food sections.
© Cattlemen's Beef Board and American National CattleWomen, Inc.