Gourmet Cheesesteak Paninis

OK so really it's pretty hard to mess up a panini--you think of what would be good on a sandwich, and it's instantly better on a panini grill. But having a "gourmet panini" obviously sounds a lot better than having a sandwich for dinner, and gets a hot dinner on the table in less than 30 minutes.

So one of our favorite "gourmet paninis" is an upscale twist on the Cheesesteak sandwich.

Gourmet Cheesesteak Paninis

1 cup sliced baby portobello mushrooms
1/2 lb deli sliced roast beef
4 slices of provolone cheese
4 slices of any thick panini bread (usually you can find specified panini loaves in the bakery section, or ciabatta etc.--we use a wheat cracked sourdough)
1/2 cup diced onions
1/2 cup diced green bell pepper
Horseradish spread or deli mustard (Bobby and I have a difference of opinion)
Olive Oil

Saute mushrooms, onions, and peppers in olive oil using a medium to large skillet, while heating the panini press/grill (using a George Forman works too). Spead one side of each piece of bread with horseradish spread or deli mustard, depending on your preference. Then place one slice of cheese on each piece of bread. Top 2 slices of bread with 1/4 lb roast beef. Then evenly distribute the mushroom, onions, and peppers over the top of the roast beef once they're completely cooked. Place remaining 2 slices of bread and cheese on top of the sandwhich. Pour a generous amount of olive oil into a small dish. Using a pastry or other type of brush, generously brush olive oil onto the outside slice of bread--covering the bread entirely. Place each sandwich onto the panini grill/press oil-side-down. Quickly brush additional olive oil onto the top slice of bread before closing the grill/press. Paninis are ready when cheese is melted and meat is heated through. If you're using a Forman grill, this will be only a minute--so don't go far!