Substitution: You can use leftover roast beef or steak, thinly sliced, instead of purchasing deli roast beef.
- 1 can Pillsbury® refrigerated crusty French or country Italian loaf
- 1/2 pound thinly sliced cooked deli roast beef
- 1 tablespoon olive or vegetable oil
- 1 green bell pepper, cut into thin bite-sized strips (1 cup)
- 1 medium onion, cut into thin bite-sized strips (1 cup)
- 4 slices (2/3 ounce each) American cheese
Heat a closed contact grill or panini maker for 5 minutes.
Meanwhile, on a cutting board, carefully unroll the dough. Cut into 8 rectangles. Place 2 rectangles on the grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from the grill. Repeat with remaining rectangles.
In an 8-inch nonstick skillet, heat the oil over medium heat until hot. Add the bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until the vegetables are tender.
Top each of 4 rectangles with 1/4 of the beef, 1/4 of the pepper mixture and 1 slice of cheese. Top with the remaining rectangles.
Place 2 sandwiches on the grill; close grill. Cook 2 to 3 minutes or until the cheese is melted. Repeat with remaining sandwiches.
Tip: Substitution: You can use leftover roast beef or steak, thinly sliced, instead of purchasing deli roast beef.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
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