- Servings: 8
- Course: Main Dish
Here's a make-ahead sandwich that's made tailgate-ready by wrapping in aluminum foil and chilling the day before the event.
Borrow this same technique when you make this sandwich to serve at home. Tightly wrapping the sandwich in an aluminum foil packet is an easy way cook on the grill. No worries about losing any of the filling between the grates of the grill. When cooked, just unfold or cut open the packet and bite into the melty stack of meats and toasty bread. After dinner the cleanup consists of tossing the foil.
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- 1 6-ounce jar quartered marinated artichoke hearts
- 1/4 cup chopped roasted red sweet pepper
- 2 tablespoons chopped pitted ripe olives
- 1 12-inch garlic Italian flatbread (focaccia)
- 4 ounces thinly sliced capicola
- 4 ounces thinly sliced salami
- 2 ounces thinly sliced mortadella
- 4 ounces thinly sliced provolone or Swiss cheese
- Aluminum foil
Drain artichoke hearts; pat dry with paper towels. Coarsely chop artichokes; pat dry again. In a small bowl combine artichokes, roasted pepper, and olives; set aside.
Cut focaccia in half horizontally. Layer the bottom with capicola, salami, and mortadella. Spoon artichoke mixture over meat; top with cheese. Replace top of focaccia. Tightly wrap sandwich in aluminum foil and chill overnight.
Tote foil-wrapped sandwich in an insulated cooler with ice packs.
At the tailgating site, prepare grill. For a charcoal grill, heat aluminum foil-wrapped sandwich on the rack of an uncovered grill directly over medium coals for 20 to 25 minutes or until bread is toasted and cheese is melted, turning every 5 minutes during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place foil-wrapped sandwich on grill rack over heat. Cover and heat as above.) Unwrap and cut sandwich into eight wedges. Makes 8 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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