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Spanish Grilled Sandwiches

Prepare part of this roast beef sandwich recipe ahead so it has time to chill, saving time later.

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  • Makes: 4 servings
  • Yields: 4 sandwiches
  • Prep: 30 mins
  • Cook: 8 mins

Spanish Grilled Sandwiches

Directions

  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.

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

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