• 3 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

834 calories; 32 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 12 g monounsaturated fat; 118 mg cholesterol; 1588 mg sodium. 851 mg potassium; 76 g carbohydrates; 4 g fiber; 1 g sugar; 60 g protein; 0 RE vitamin a; 680 IU vitamin a; 115 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 65 mcg folate; 3 mcg vitamin b12; 475 mg calcium; 8 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0