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6 tablespoons salted butter
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1/2 yellow onion, sliced
1/2 teaspoon kosher salt
8 ounces thinly sliced deli roast beef
Couple dashes of Worcestershire
2 tablespoons whole-grain mustard
4 slices thick-sliced bread (Texas toast)
4 slices provolone cheese
1/4 cup Homemade Cheese Sauce
Special equipment: a panini maker, optional
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and ENJOY.
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