Red Pepper and Provolone Panini

Prepare outdoor grill for direct grilling on medium. In small bowl, combine roasted red peppers, white wine vinegar, garlic, and freshly ground pepper. Set aside 10 minutes; drain.

Assemble panini: Place 4 slices bread on work surface. Divide sliced provolone, sliced Genoa salami, and marinated red peppers evenly among 4 bread slices. Top with remaining bread slices.

Place 2 panini on hot grill grate. Place heavy skillet (preferably cast iron) on top of panini, press down, and cook 7 to 8 minutes or until bread is toasted and browned on both sides, turning over once. Repeat with remaining two panini. Cut in halves or quarters to serve.