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Steak and Grilled Vegetable Panini - West Bend

Steak and Grilled Vegetable Panini

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Full Recipe Details


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

Cooking Process

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.


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