1/2 c prepared vinaigrette dressing
1 (16-oz) Italian bread loaf, cut in half lengthwise
6 oz Provolone cheese, sliced thin
12 oz TURKEY PASTRAMI, thinly sliced
12 to 16 whole fresh basil leaves, washed and dried
1 Large red ripe tomato, thinly sliced
1/2 c (2 oz) thinly sliced red onion
1/8 tsp dried red pepper flakes
Brush vinaigrette evenly over cut sides of loaf.
Lay Provolone evenly over bottom half, cover with turkey pastrami. Top with basil, tomato and sliced onions. Lightly sprinkle with pepper flakes.
Cover sandwich with top half of bread loaf and press down firmly. Slice, on the diagonal, into 4 sandwiches.
Cook sandwiches in preheated indoor panini grill or on a flat-surfaced griddle. If using a covered grill, close lid and cook 5 to 7 minutes or until cheese melts. If using a flat griddle, turn sandwich when the bottom is a golden brown and cook an additional 5 minutes or until all surfaces are golden and the cheese has melted.