Email to Cat      

Spanish Grilled Sandwiches

Source of Recipe


Better Homes & Gardens, June 2002






List of Ingredients



• 1 (6-1/2-oz.) jar marinated artichoke hearts
  
• 1 (7-oz.) jar roasted red sweet peppers, drained and cut into strips (1 cup)
  
• 2/3 cup jalapeno-stuffed olives, sliced
  
• 1 medium onion, thinly sliced and separated into rings
  
• 1 small clove garlic, minced
  
• 1 Tbsp snipped fresh parsley
  
• 1/8 tsp dried oregano, crushed
  
• 1/8 tsp ground cumin
  
• 4 sandwich rolls, such as pan cubano, bolillos, teleras (about 6-1/2 x 3"), hoagie buns, or two 8-inch Italian flat breads (focaccia), split in half horizontally
  
• 1 lb. thinly sliced deli roast beef or roast pork
  
• 8 oz. sliced provolone cheese
  
• 4 tsp olive oil
  






Instructions



1. Drain artichokes, reserving marinade; thinly slice artichokes. Combine the artichokes, reserved marinade, peppers, olives, onion, garlic, parsley, oregano and cumin. Cover; chill 2 to 24 hours, tossing occasionally.
   
   
2. If using focaccia, cut in half crosswise. Arrange marinated vegetables, meat and cheese over bottom halves of rolls. Add top halves of rolls.
   
   
3. Coat a very large skillet with 2 teaspoons of oil. Heat skillet over medium heat 2 to 3 minutes, or until hot. Add 2 sandwiches. Cover sandwiches with foil; weight sandwiches with a large heavy skillet, bacon press or foil-covered brick. Cook over medium heat 8 to 10 minutes, or until heated through, turning sandwiches over once and replacing foil and weight. Reduce heat to medium-low, if necessary. Transfer sandwiches to a plate. Keep warm. Repeat with remaining oil and sandwiches.
   
   Makes 4 sandwiches.