Spanish Grilled Sandwiches
6 1/2 ounce jar marinated artichoke hearts
7 ounce jar roasted red sweet peppers, drained and cut into strips (about 1 cup)
cup jalapeno-stuffed olives, sliced
medium onion, thinly sliced and separated into rings
small clove garlic, minced
tablespoon snipped fresh parsley
teaspoon dried oregano, crushed
teaspoon ground cumin
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
pound thinly sliced deli roast beef or roast pork
ounces sliced provolone cheese
teaspoons 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.
Nutrition Facts(Spanish Grilled Sandwiches)
- Per serving:
- 834 kcal cal.,
- 32 g fat
- (13 g sat. fat,
- 2 g polyunsaturated fat,
- 12 g monounsatured fat),
- 118 mg chol.,
- 1588 mg sodium,
- 76 g carb.,
- 4 g fiber,
- 1 g sugar,
- 60 g pro.
- Percent Daily Values are based on a 2,000 calorie diet