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4 servings
Ingredients:
12 ounces thinly sliced beef pastrami8 slices firm-textured Italian or Vienna bread (about 6x4x1/2-inch) 2 tablespoons prepared non-creamy Italian dressing (not light or reduced fat)4 slices provolone cheese1 (7 ounce) jar roasted red peppers, drained well and patted dry1/4 cup prepared basil pesto
Instructions:
Brush one side of 4 bread slices lightly with 1/2 of dressing; place, dressing side down, on cutting board. Top each with equal amounts of cheese, beef pastrami and peppers.Spread 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.
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