SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spanish Grilled Sandwiches

Makes: 4 servings Yield: 4 sandwiches
Prep 30 mins Cook 8 mins
Spanish Grilled Sandwiches
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
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 834,
  • Fat, total (g) 32,
  • chol. (mg) 118,
  • sat. fat (g) 13,
  • carb. (g) 76,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 1,
  • pro. (g) 60,
  • vit. A (IU) 680,
  • vit. C (mg) 115,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 12,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 1588,
  • Potassium (mg) 851,
  • calcium (mg) 475,
  • iron (mg) 8,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe