Ingredients
1 package (17 ounces) refrigerated fully cooked beef roast au jusSAUCE:1 medium onion, finely chopped1 medium tomato, finely chopped1 tablespoon minced jalapeno pepper1 tablespoon minced cilantro1 cup sour creamSANDWICHES:1 medium green pepper, cut into strips1 onion, cut into thin wedges1 tablespoon canola oil3 tablespoons butter, softened8 slices firm Italian or sourdough bread (1/2 inch thick)1 medium ripe avocado, peeled and thinly sliced8 to 12 slices deli-style pepper Jack cheese
Preparation
Prepare roast beef according to package directions; drain. Shred beef using 2 forks; set aside. Meanwhile, in a small bowl, combine sauce ingredients; set aside.
In a panini grill with lid, cook pepper and onion in oil until tender. Remove from pan and set aside.
Butter one side of each slice of bread. Place four slices, buttered side down, on work surface. Top each slice with 1-2 slices of cheese, one-quarter of each shredded beef, pepper and onions, avocado and about 2 tablespoons sauce.
Top with remaining bread, butter side up. Cover and cook over medium heat about 4 minutes or until golden brown, turning once. Serve warm.
