Red Peppered Provolone Panini

jar(s) (7 ounces) roasted red peppers, drained and sliced
1/4 cup(s) white wine vinegar
1 clove(s) garlic, crushed with press
2/5 teaspoon(s) ground black pepper
8 (1/2-inch thick) center slices country-style bread
6 ounce(s) sliced provolone
4 ounce(s) sliced Genoa salami

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Directions

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.