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Total Time
40mins
Prep 20 mins
Cook 20 mins

I designed these to be stored in the refrigerator for up to a week before eating. I make them in batches of 10, so my boyfriend and I can just grab one in the morning to take for lunch. They're elegant and tasty enough to serve as party or luncheon food, too--just probably not after a week in the fridge.

Ingredients Nutrition

Directions

  1. Roast red peppers and tomatoes at 400°F for 20 minutes.
  2. Spread or drizzle Italian dressing directly on inside of sandwich rolls or bread slices. Divide filling ingredients between sandwiches. Layer, starting with onions and keeping both meat and tomatoes near the center (The roasted tomatoes can make the bread soggy if they are directly next to it. Onions and artichoke hearts make good top and bottom layers).
  3. Wrap assembled sandwiches in paper towels. Press under books or other heavy objects for thirty minutes. (To speed this part up, stand on the books for a minute).
  4. Remove (now undoubtedly soaked) paper towels; wrap in fresh paper towels (not too thickly; about one sheet per sandwich) and plastic or waxed paper for portability.
  5. Refrigerate until needed.
  6. You could omit the lunch meats for a delicious vegan sandwich, too.