Recipe: Sicilian Grill

Sicilian Grill
Makes 4 servings

12 ounces thinly sliced beef pastrami
8 slices firm-textured Italian or Vienna bread (about 6x4x1/2-inch)
2 to 3 tablespoons prepared non-creamy Italian dressing (not light or reduced fat)
4 slices (3 1/2 to 4 ounces) provolone cheese
1 jar (7 ounces) roasted red peppers, drained well and patted dry
1/4 cup prepared basil pesto

Brush one side of 4 bread slices lightly with 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'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.

Source: National Beef Cook, America's Beef Producers
From: Patricia Schroedl, Wisconsin