Total preparation and cooking time: 25 minutes

12 ounces thinly sliced beef pastrami
8 slices firm-textured Italian or Vienna bread (about 6 x 4 x 1/2 inch)
2 to 3 tablespoons prepared Italian dressing (not light or reduced fat)
4 slices provolone cheese (3-1/2 to 4 ounces)
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 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 nonstick 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.

Makes 4 servings.

Cook's Tip: Pat peppers dry with paper toweling so they do not make sandwiches soggy. 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.

Nutrition information per serving: 646 calories; 29 g protein; 40 g carbohydrate; 40 g fat; 1991 mg sodium; 102 mg cholesterol; 6.3 mg niacin; 0.2 mg vitamin B6; 1.9 mcg vitamin B12; 3.7 mg iron; 4.5 mg zinc.

© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.