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  Sicilian Grill


      Yield: 4 Servings


     12 oz beef pastrami,thinly sliced

      8 sl firm textured italian (or

           -vienna bread)

           (about 6"x4"x1/2")

      2 T  prepared non-creamy italian

           -dressing (no

           light (or reduced fat)(up

           -to)),3 Tbl

      4 sl provolone cheese (3 1/2 - 4


      7 oz roasted red peppers,drained

           -well and

           patted dry

    1/4 c  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 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 halves.  Serve immediately.


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