www.sixfingeredman.net
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spanish grilled sandwiches

Makes 4 sandwiches.

Combine and chill covered 2 to 24 hours:

	6 1/2 oz marinated artichoke hearts, thinly sliced, with marinade
	7 oz roasted red sweet peppers, drained and cut into strips
	2/3 c jalapeņo olives, sliced
	1 medium onion, sliced and separated
	1 small clove garlic, minced
	1 T parsley, snipped
	pinch crushed dried oregano
	pinch ground cumin

Using focaccia, pan cubano, bolillos, teleras, hoagie buns, etc... Layer veggies with:

	1 lb thinly sliced deli roast beef or pork
	8 oz sliced provolone

Put 2 T olive oil in a large skillet. Heat at medium. Toast 2 sandwiches,
covered with foil and weighted down (use another skillet, a brick, etc.) 8 to
10 minutes with one turn. Keep warm in oven and do the next 2.

SOURCE: Better Homes and Gardens June 2002