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1
6 1/2 ounce jar marinated artichoke hearts
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1
7 ounce jar roasted red sweet peppers, drained and cut into strips (about 1 cup)
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2/3
cup jalapeno-stuffed olives, sliced
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1
medium onion, thinly sliced and separated into rings
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1
small clove garlic, minced
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1
tablespoon snipped fresh parsley
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1/8
teaspoon dried oregano, crushed
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1/8
teaspoon ground cumin
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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
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1
pound thinly sliced deli roast beef or roast pork
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8
ounces sliced provolone cheese
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4
teaspoons olive oil
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.
- Servings Per Recipe 4,
- Calories 834,
- Protein (gm) 60,
- Carbohydrate (gm) 76,
- Fat, total (gm) 32,
- Cholesterol (mg) 118,
- Saturated fat (gm) 13,
- Monosaturated fat (gm) 12,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 1,
- Vitamin A (IU) 680,
- Vitamin C (mg) 115,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 12,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 3,
- Sodium (mg) 1588,
- Potassium (mg) 851,
- Calcium (DV %) 475,
- Iron (DV %) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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