MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spanish Grilled Sandwiches
Categories: Vegetables, Herbs, Breads, Cheese, Beef
Yield: 4 Servings

6 1/2 oz Jar marinated artichoke
- hearts
7 oz Jar roasted red sweet
-peppers; drained, in strips
2/3 c Jalapeno-stuffed olives,
- sliced
1 md Onion; thin sliced, in
- rings
1 cl Garlic; minced
1 tb Snipped fresh parsley
1/8 ts Dried oregano, crushed
1/8 ts Ground cumin
4 Sandwich rolls, such as pan
- cubano, bolillos, teleras,
- hoagie buns
- +=OR=+
3 (8") Italian focaccia;
- halved horizontally
1 lb Thin sliced deli roast beef
- or pork
8 oz Sliced provolone cheese
4 ts Olive oil

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.

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.

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.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 25 August 2015

Uncle Dirty Dave's Archives

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... "Nothing limits achievement like small thinking." -- William Arthur Ward

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