Ingredients

The following ingredients have 4 Servings
  • 4 torpedo/hoagie rolls (6-inch)
  • 8 slices fontina cheese
  • 3/4 lb rare deli roast beef (thinly sliced)
  • 3 ounces fresh spinach leaves (stems removed)
  • 12 ounces (1 jar) roasted red peppers (drained and patted dry with paper towels)
  • Olive oil
  • 1/3 cup mayonnaise
  • 1/2 teaspoon minced garlic
  • 1/2 cup crumbled Gorgonzola cheese
  • Freshly ground black pepper

Instruction

  • Make the Gorgonzola mayo by combining the mayonnaise, garlic, and crumbled cheese in a small bowl until smooth and spreadable.
  • Slice the rolls in half lengthwise and spread a scant tablespoon of the mayo mixture on each half of the rolls.
  • Arrange 4 of the fontina slices (cut to fit) on the bottom half of each roll and arrange a layer of roasted red peppers on top.
  • Top with 3 to 4 slices (about 3 ounces) of roast beef, a layer of fresh spinach leaves, and the remaining fontina.
  • Place the other half of the roll on top and press down firmly.
  • Heat a grill pan over medium heat and brush the tops of the sandwiches lightly with olive oil.
  • Arrange two of the sandwiches, top side down, in the preheated pan and weigh them down with a sandwich press or other method (see notes). Cook until the cheese has melted and the roll is lightly toasted, 1-1/2 to 2 minutes.
  • Flip the sandwiches over, brush lightly with more olive oil, and weigh them down again. Cook for an additional 1-1/2 to 2 minutes.
  • Place finished sandwiches in a low oven (200°F) to keep warm while you repeat the process with the remaining two.
  • Cut each sandwich in half diagonally and serve immediately.