Steak and Grilled Vegetable Panini

• 1 large yellow bell pepper, thinly sliced
• 1 - 8oz. package baby portobello mushrooms, sliced
• 1 small red onion, thinly sliced
• 2 tablespoons red wine vinaigrette
• ¾ teaspoon Salt
• ¾ teaspoon cracked pepper
• 1 beef steak, cooked
• 1 cup fresh baby spinach, tightly packed
• 8 ciabatta bread slices
• ½ cup fontina cheese

1. Toss bell pepper, mushrooms, and onion with 1 tablespoon vinaigrette, ¼ teaspoon salt, and ¼ teaspoon pepper.
Grill or sauté vegetables until tender.
Sprinkle steak with remaining ½ teaspoon salt and ½ teaspoon pepper. Let steak stand 5 minutes, then carve steak into strips.
Toss spinach with remaining 1 tablespoon vinaigrette. Divide the spinach among 4 bread slices. Top with cheese, steak, vegetables, and remaining bread slices. Sandwiches will be very full.
Cook sandwiches in the preheated Grill & Panini Press for 5 to 8 minutes, or until bread is a light golden brown.