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Grilled Pepper Jack and Roast Beef Sandwiches
© Yunhee Kim

Grilled Pepper Jack and Roast Beef Sandwiches

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Buttered pita makes this a deliciously crispy version of a Philly cheesesteak.

  1. 2 tablespoons unsalted butter, softened
  2. 4 thick, pocketless pitas, split
  3. 2 tablespoons mayonnaise
  4. 1/2 small red onion, thinly sliced
  5. 8 ounces thinly sliced pepper Jack cheese
  6. 8 ounces thinly sliced rare roast beef
  1. Spread the outside of the pita halves with the butter and arrange, buttered side down, on a work surface. Spread the cut sides with a thin layer of mayonnaise. Fill the sandwiches with the red onion, pepper Jack cheese and roast beef and close the sandwiches.
  2. Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.