This is a fun, easy way to make panini,
when you start with refrigerated bread
dough! Thinly sliced rib eye, sauteed
onions and bell peppers, loads of cheese,
sourdough bread toasted on a
hot panini press.
- prep time 30 min
- total time 30 min
- ingredients 6
- servings 4
Ingredients
- 1 can Pillsbury® refrigerated crusty French or country Italian loaf
- 1/2 lb thinly sliced cooked deli roast beef
- 1 tablespoon olive or vegetable oil
- 1 green bell pepper, cut into thin bite-size strips (1 cup)
- 1 medium onion, cut into thin bite-size strips (1 cup)
- 4 slices (2/3 oz each) American cheese
Steps
- Heat closed contact grill or panini maker 5 minutes.
- Meanwhile, on cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
- In 8-inch nonstick skillet, heat oil over medium heat until hot. Add bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until vegetables are tender.
- Top each of 4 rectangles with one-fourth of the beef, one-fourth of the pepper mixture and 1 slice cheese. Top with remaining rectangles.
- Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until cheese is melted. Repeat with remaining sandwiches.
- You can use leftover roast beef or steak, thinly sliced, instead of purchasing deli roast beef.
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