Subj : BH&G 3284
To   : All
From : Dave Drum
Date : Sun Jul 11 2021 15:40:48

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanish Grilled Sandwiches
 Categories: Vegetables, Herbs, Breads, Cheese, Beef
      Yield: 4 Servings
 
  6 1/2 oz Jar marinated artichoke
           - hearts
      7 oz Jar roasted red sweet
           -peppers; drained, in strips
    2/3 c  Jalapeno-stuffed olives,
           - sliced
      1 md Onion; thin sliced, in
           - rings
      1 cl Garlic; minced
      1 tb Snipped fresh parsley
    1/8 ts Dried oregano, crushed
    1/8 ts Ground cumin
      4    Sandwich rolls, such as pan
           - cubano, bolillos, teleras,
           - hoagie buns
           - +=OR=+
      3    (8") Italian focaccia;
           - halved horizontally
      1 lb Thin sliced deli roast beef
           - or pork
      8 oz Sliced provolone cheese
      4 ts 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.
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 25 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Nothing limits achievement like small thinking." -- William Arthur Ward

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