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Grilled: Spanish Grilled Sandwiches




Source of Recipe


BH&G


List of Ingredients




1 6-1/2-ounce jar marinated artichoke hearts
1 7-ounce jar roasted red sweet peppers, drained and cut into strips (about 1 cup)
2/3 cup jalapeno-stuffed olives, sliced
1 medium onion, thinly sliced and separated into rings
1 small clove garlic, minced
1 tablespoon snipped fresh parsley
1/8 teaspoon dried oregano, crushed
1/8 teaspoon ground cumin
4 sandwich rolls, such as pan cubano, bolillos, teleras (about 6-1/2x3 inches), hoagie buns, or two 8-inch Italian flat breads (focaccia), split in half horizontally
1 pound thinly sliced deli roast beef or roast pork
8 ounces sliced provolone cheese
4 teaspoons olive oil


Recipe



1. Drain artichokes, reserving marinade; thinly slice artichokes. Combine artichokes, reserved marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. Cover; chill 2 to 24 hours, tossing occasionally. If using focaccia, cut in half crosswise. Arrange marinated vegetables, meat, and cheese over bottom halves of rolls. Add tops of rolls.

2. Coat a very large skillet with 2 teaspoons of the oil. Heat skillet over medium heat for 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.

3. Cook over medium heat for 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 to a serving plate. Keep warm. Repeat with remaining oil and sandwiches. Makes 4 sandwiches.

YIELD: 4 Servings