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    You are in: Home / Recipes / Artichoke, Provolone Cheese and Salami Sandwiches Recipe
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    Artichoke, Provolone Cheese and Salami Sandwiches

    Artichoke, Provolone Cheese and Salami Sandwiches. Photo by FLKeysJen

    1/2 Photos of Artichoke, Provolone Cheese and Salami Sandwiches

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    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!

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

    Ratings & Reviews:

    • on July 20, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Artichoke, Provolone Cheese and Salami Sandwiches

    Serving Size: 1 (307 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 749.5
    Calories from Fat 420
    Total Fat 46.6 g
    Saturated Fat 22.4 g
    Cholesterol 99.1 mg
    Sodium 1877.2 mg
    Total Carbohydrate 44.7 g
    Dietary Fiber 7.4 g
    Sugars 2.2 g
    Protein 40.3 g

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