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Thursday, September 22 2011
Prepare part of this roast beef sandwich recipe ahead so it has time to chill, saving time later.

Prep Time: 30 mins
Total Time: 38 mins
Servings: 4 sandwiches

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 rings1 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 pork8 ounces sliced provolone cheese 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.

Nutrition Facts
Calories 834, Total Fat 32 g, Saturated Fat 13 g, Monounsaturated Fat 12 g, Polyunsaturated Fat 2 g, Cholesterol 118 mg, Sodium 1588 mg, Carbohydrate 76 g, Total Sugar 1 g, Fiber 4 g, Protein 60 g. Daily Values: Vitamin A 0%, Vitamin C 195%, Calcium 47%, Iron 44%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:10 pm   |  Permalink   |  0 Comments  |  Email

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