Italian Recipes - Artichoke-Beef Melts

Ingredients     

• 1 6 1/2-ounce jar marinated artichoke hearts

• 1 cup purchased roasted red sweet peppers, drained and cut into strips

• 2/3 cup jalapeno-stuffed olives, sliced

• 1 medium red onion, thinly sliced and separated into rings

• 1 tablespoon snipped fresh parsley

• 1 small clove garlic, minced

• 1/8 teaspoon dried oregano, crushed

• 1/8 teaspoon ground cumin

• 1 pound thinly sliced roast beef or pork (purchase from the deli or use leftover)

• 8 ounces sliced provolone cheese

• 4 4-inch-long pieces Italian-style bread (ciabatta) or hoagie buns, split horizontally

• 4 teaspoons olive oil

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Method:

1. Drain artichokes, reserving marinade. Slice artichokes. In a small bowl combine artichokes, reserved marinade, roasted red peppers, olives, red onion, parsley, garlic, oregano, and cumin.

2. Cover and marinate in the refrigerator for 2 to 24 hours, stirring occasionally.

3. Drain artichoke mixture. Divide artichoke mixture, roast beef, and provolone cheese among bottom halves of bread pieces. Replace top halves of bread. Cut each in half diagonally (to make 8 sandwiches total).

4. Coat a 12-inch skillet with 2 teaspoons of the olive oil. Heat skillet over medium heat for 2 to 3 minutes or until hot. Add four of the sandwiches. Cover sandwiches with foil; place a large heavy skillet on sandwiches to weight them down.

5. Cook for 8 to 10 minutes or until heated through, turning sandwiches once and replacing foil and weight. (If sandwiches brown too quickly, reduce heat to medium-low.)

6. Remove from skillet; cover and keep warm. Repeat with remaining olive oil and sandwiches.