When using focaccia to make this melt, try grilling the entire sandwich in a hot skillet over medium-high heat until both sides are golden brown.
3 lemons
8 baby artichokes
1/2 cup oil-cured black olives, pitted and coarsely chopped
1/4 cup olive oil
1 small clove garlic, minced
Salt and freshly ground pepper
1 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
4 ripe plum tomatoes, sliced 3/4-inch thick
4 rustic-style rolls cut in quarters
1/2 pound Taleggio or fontina cheese, sliced 1/4 inch thick
Slice 2 lemons in half, and squeeze juice into a bowl of cold water. Add lemon halves to bowl.
Trim tips and outer leaves from artichokes; slice thinly, lengthwise; submerge in the lemon water. Combine olives with 1 tablespoon oil in a small bowl, and set aside.
Heat 1-1/2 tablespons oil in a skillet over medium heat; add the garlic. Sauté until golden, about 5 minutes. Squeeze juice of remaining lemon over artichokes; season with a pinch of salt and pepper, and add 1/2 cup chopped parsley; toss. Transfer to a small bowl; cover with foil.
Return skillet to heat; add remaining 1-1/2 tablespoons oil. Arrange tomatoes in skillet. Season with salt and pepper; sprinkle with remaining 1/2 cup parsley. Cook until golden around edges, about 5 minutes. Turn over, and sauté 1 to 2 minutes more.
Slice the rolls open; scoop out bottom, creating a cavity for the filling; spread with olive mixture. Mound the artichoke mixture over olives. Arrange tomatoes over the artichokes. Arrange the cheese over the tomatoes. Place sandwich halves and the tops, crumb side up, on baking sheet; broil until cheese melts and bread is golden, about 2 minutes. Close sandwiches. Serve.
Makes 4 sandwiches.