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.