Prep Time
15 Mins
Charcoal Grill Time
13 Mins
Gas Grill Time
8 Mins
Stand Time
5 Mins
Cook Time
2 Mins
Makes 4 servings

Serve these sandwiches with additional red wine vinaigrette on the side for a tasty dipping sauce.

How to Make It

Step 1

Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300° to 350° (medium) heat. Toss bell pepper, mushrooms, and onion with 1 Tbsp. vinaigrette, 1/4 tsp. salt, and 1/4 tsp. pepper.

Step 2

Grill steak and vegetables at the same time. Grill steak on a charcoal grill, without grill lid, 13 to 16 minutes, or on a gas grill, covered with grill lid, 8 to 13 minutes. Grill vegetables in a lightly greased grill basket, stirring occasionally, on a charcoal grill, without grill lid, 10 to 12 minutes or until tender, or on a gas grill, covered with grill lid, 8 to 10 minutes or until tender.

Step 3

Remove steak and vegetables from grill. Sprinkle steak with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Let steak stand 5 minutes. Carve steak into thin strips.

Step 4

Toss spinach with remaining 1 Tbsp. vinaigrette. Divide spinach among 4 bread slices. Top with cheese, steak, vegetables, and remaining bread slices. (Sandwiches will be very full.)

Step 5

Cook sandwiches, in batches, in preheated panini press 2 to 3 minutes or until light golden brown and grill marks appear.

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