Artichoke, Provolone Cheese and Salami Sandwiches

Scoutie's Note:

This is a yummy sandwich! I like to use foccacia bread instead of the rolls. Also, I just use the oil from the artichokes and sun-dried tomatoes instead of adding the EVOO. Sometimtes I add mayo on 1 side of the bread, as I am a mayo addict. LOL Prep time does not include refrigeration time. Adapted from Bon Appétit, August 2003. Hope you enjoy!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 (6 ounce) jars marinated artichoke hearts, drained, chopped
• 1/2 cup chopped drained sun-dried tomato packed in oil
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup chopped fresh basil
• 2 tablespoons extra virgin olive oil
• 6 inch-long Italian rolls, split in half lengthwise
• 12 slices fresh provolone cheese
• 6 ounces salami, thinly sliced

Directions:

1. Mix first 5 ingredients in medium bowl to blend.
2. Season to taste with salt and pepper.
3. Divide artichoke mixture among bottom halves of rolls.
4. Top with cheese, then salami.
5. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.

Reviews

[FLKeysJen]

Bravissimo! I made these twice, once chilled overnight as directed and a second time in the panini maker. Both were amazing! To make it a little easier, I substituted sundried tomato pesto for the tomato and oil. Also on the cold sandwich I left the basil leaves whole. Great recipe!