Italian Lunchbox Sandwiches

1. 1

   Roast red peppers and tomatoes at 400F for 20 minutes.

2. 2

   Spread or drizzle Italian dressing directly on inside of sandwich rolls or bread slices.

3. 3

   Divide filling ingredients between sandwiches.

4. 4

   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.

5. 5

   Onions and artichoke hearts make good top and bottom layers).

6. 6

   Wrap assembled sandwiches in paper towels.

7. 7

   Press under books or other heavy objects for thirty minutes.

8. 8

   (To speed this part up, stand on the books for a minute).

9. 9

   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.

10. 10

    Refrigerate until needed.

11. 11

    You could omit the lunch meats for a delicious vegan sandwich, too.

* Per serving · 4 servings · Values may vary.

No additional tips available.