Directions

1. Heat the olive oil in a skillet over medium heat.

2. Add the sliced red bell pepper and sauté for about 5-7 minutes, until the peppers are softened and slightly caramelized. Season with salt and pepper to taste. Set aside.

3. Spread a small amount of butter on the cut sides of the ciabatta buns. Toast the buns in a skillet or under a broiler until golden brown and crispy, about 2-3 minutes. Remove from heat.

4. In a small skillet or microwave-safe dish, warm the thinly sliced roast beef over low heat for 1 minute, just until heated through.

5. In a small saucepan, heat the Le Sauce & Co. Savory Mushroom Gourmet Gravy over low heat, stirring occasionally, until warmed through.

6. On the bottom half of each toasted ciabatta bun, layer the warmed roast beef. Top the roast beef with 2 slices of provolone cheese per sandwich, letting it melt slightly. Add a generous spoonful of sautéed red bell peppers on top of the cheese.

7. Drizzle the warm mushroom gravy over the peppers and roast beef. Place the top half of the toasted ciabatta bun on each sandwich.

8. Place some salad and cherry tomatoes on the plate to enjoy with the sandwich