Panini of Steak, Roasted Red Peppers and Fresh Mozzarella on Sour Dough Bread

Talk about using using up the dinner left overs, and in a most delicious way, I must say.  As a reminder, for those of you who may have missed yesterday's entry, I had a NY Strip Steak with a Roasted Sweet Pepper Salad made from red and yellow peppers I roasted at home and marinated with garlic, olive oil and balsamic vinegar.  A delicious meal, but afterwards I still had at least half of a steak left and a hearty portion of the roasted red and yellow pepper salad remaining as well as half of a loaf of sour dough bread which I enjoyed with the steak the previous night, as well.  

Artfully stack those ingredients together, pile on some creamy, melty fresh mozzarella cheese, and you have the fixings for a fantastic panini.  Start by preheating a cast iron grill pan over medium high heat (if you have a designated panini maker, use can certainly use that, but if not, a grill pan works just as well). Butter the outside of two slices of bread.  On the unbuttered side, start with a layer of sliced mozzarella cheese, then a spoonful of the roasted red peppers, followed by a few thin slices of meat and finishing with another layer of cheese.  Place the sandwich on the hot grill pan and place something heavy on top to weight the paninni down (I used another cast iron skillet wrapped in foil to keep in clean).  After about 2-3 minutes, turn the sandwich over, place the weight back on and let the otherside cook for about 2-3 minutes. That's it.  A fabulous pannini sandwich, which used all of my left over ingredients, and did not require any special equipment!