Ciabatta Deli Sandwich With Pepperoncini and Artichokes

Total Time
20mins
Prep 20 mins
Cook 0 mins

When it is HOT outside and you don't feel like turning on the stove or oven - make these sandwiches!! BonAppetit is where I found this recipe!

Ingredients Nutrition

  • 1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
  • 14 cup sliced pepperoncini pepper, packed
  • 5 teaspoons pepperoncini pepper juice, from jars
  • 3 tablespoons onions, chopped
  • 2 tablespoons capers, drained and coarsely chopped
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoons chili-garlic sauce
  • 2 ciabatta rolls, halved horizontally
  • 4 ounces provolone cheese, sliced
  • 2 ounces salami
  • 2 ounces prosciutto
  • 2 ounces black forest ham
  • 1 12 cups fresh arugula

Directions

  1. Mix artichoke hearts, peperoncini, juice from peperoncini, onion, capers, oregano, and chili-garlic sauce in a small bowl. Season with salt and pepper to taste.
  2. Arrange rolls, cut side up, on work surface.
  3. Spread artichoke mixture over, dividing equally.
  4. Divide provolone cheese, then deli meats and arugula between the bottom 2 halves.
  5. Cover each with roll tops.
  6. Cut sandwich diagonally in half and serve.