Use a panini press if you have one, but making pressed sandwiches in a grill pan or heavy skillet works just as well. A tangy spread of goat cheese, olives and chives gives the sandwiches an extra kick of flavor.
2 oz. soft goat cheese
1/4 cup chopped pitted green olives
1 tablespoon chopped fresh chives
1 teaspoon water
4 large slices sourdough or country-style bread (3/4 inch thick)
5 oz. thinly sliced deli roast beef
4 slices provolone cheese
1 tablespoon olive oil
1. With back of fork, mash goat cheese, olives, chives and water in small bowl; spread over bread. Assemble sandwiches with beef and provolone cheese. Brush outside of bread with oil.
2. Heat ridged grill pan or heavy large skillet over medium-high heat until hot. Add sandwiches; weight down with second skillet. Reduce heat to medium-low to low. Cook 5 to 7 minutes or until golden brown and cheese is melted, turning once.
PER SANDWICH: 680 calories, 34 g total fat (16 g saturated fat), 44 g protein, 50 g carbohydrate, 85 mg cholesterol, 2125 mg sodium, 2.5 g fiber