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Fast & Easy Dinner: Spanish Grilled Sandwiches

Fast & Easy Dinner: Spanish Grilled Sandwiches


I make dinner sandwiches at least once a week because there are endless varieties and they come together quickly. I'm always looking for new ways to combine bread, vegetables, meats, and cheese, so imagine how ecstatic I was when I discovered this recipe for Spanish grilled sandwiches. Who knew that two of my favorite things — Spain and sandwiches — could come together in such a scrumptious way?
In this case, a marinated vegetable relish jazzes up a hearty sandwich. Take a look at the recipe, just



Spanish Grilled Sandwiches
From Better Homes & Garden magazine
Source

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

  1. Drain artichokes, reserving marinade; thinly slice artichokes.
  2. Combine artichokes, reserved marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. If using focaccia, cut in half crosswise. Arrange marinated vegetables, meat, and cheese over bottom halves of rolls. Add tops of rolls.
  3. 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.
  4. 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.

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lexichloe lexichloe 9 years
Has anyone made this yet?
mominator mominator 9 years
This sounds good especially along with a bowl of soup.
LaLa0428 LaLa0428 9 years
This sounds great!
dlanasa dlanasa 9 years
Sounds delicious but I don't agree with using provolone cheese as it is Italian not Spanish. There are plenty of spanish cheeses readily avilable these days that would be even more magnificent such as YOUNG machego(as older will not melt) or Tetilia.
tati33 tati33 9 years
Anything with Spain & food is great! thanks!! i've saved it so i can try it ;)
lexichloe lexichloe 9 years
Oh, my husband will love this!
MaryjaneB MaryjaneB 9 years
Yummy! I bet that would be good with chicken too!
leigha926 leigha926 9 years
yum :)
Mar-Calpena Mar-Calpena 9 years
It sounds yummy, but this as Spanish as Frank Sinatra... Could you please stop naming as "Spanish" anything with olives in it? We rarely use them as a cooking ingredient, but just nibble them or put them in salads. Jalapeños are Mexican, and Cuban bread and focaccia... I mean, how would you feel if anyone called a dish "American" just because it has ketchup? As said, it does look wonderful, though.
ALSW ALSW 9 years
Yummy! I'd leave out the olives, but everything else sounds great!
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