Recipe by jovigirl
I found this in Working Mother magazine - what an easy but great recipe!
Top Review by Marie
Had this for lunch today and it is excellent! Loved the garlic and olive oil on the bread - I will use that idea again on other sandwiches. Only change I made was to use basil instead of oregano - just a personal preference. I also used proscuitto and Fontina cheese. Thanks so much for posting this great recipe, Jovi.
- 4 large soft Italian rolls
- 3 -4 garlic cloves
- 2 tablespoons olive oil
- 2 large ripe tomatoes, thinly sliced
- 1 teaspoon dried oregano
- 8 slices ham or 8 slices prosciutto
- 8 ounces monterey jack cheese, thinly sliced
Directions See How It's Made
- Cut rolls open and toast lightly under broiler or in toaster oven. Smash garlic cloves with side of a knife, place in a small bowl and toss with olive oil to flavor.
- Lightly brush insides and ousides of rolls with garlic oil. Place 4 bottom halves in a large, heavy non-stick skillet. Place sliced tomatoes on bread, sprinkle with oregano, then layer with meat and cheese. Top with upper halves. CLose and press together well. Heat skillet over med-high heat. Lower heat and cook about 6 minutes per side, until outside is lightly crisped and cheese is melted. For crisper, thinner sandwiches, flatten with another skillet or a wide-bottomed saucepan as they cook, or use a panini press.
- Cut sandwiches in half and serve immediately.