Recipe by Dancer^
We use a baguette or french/italian sub rolls for this sandwich.
Top Review by javelin1221
This was pretty good! I did do things a bit differently though. I mixed up everything but the cheese and let it all marinate in the salad dressing overnight. I sliced Italian bread and put a slice of provolone on each piece and toasted it in the oven, 'til the cheese was kinda bubbly and turning brown around the edges. Then I took the salami salad and spooned some over the melted cheese and threw it back in the oven for a few more minutes. Once it was warm enough, I took it out of the oven and slapped both sides together. Instead of a cold sandwich, it was warm, and there was no sogginess. There was greasiness, though, from the heated salami, so it was bit messy. BUT SO GOOD!
- 1⁄2 lb thinly sliced hard salami
- 1 (7 ounce) jar roasted red peppers, drained
- 1 (6 ounce) jar marinated artichoke hearts
- 1⁄4 cup pepperoncini pepper, drained
- 8 ounces provolone cheese
- 1⁄2 cup ripe olives, pitted and sliced
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup Italian dressing or 1⁄4 cup caesar salad dressing
- 1 French baguette
- 12 -15 fresh basil leaves
Directions See How It's Made
- Cut salami and peppers into thin strips.
- Coarsely chop artichoke hearts.
- Finely chop pepperoncini.
- Cut provolone into cubes.
- Combine salami, roasted peppers, artichokes with liquid, pepperoncini, cheese, olives, oregano and salad dressing.
- Cover and refrigerate for at least one hour.
- Cut baguette into four equal pieces and slice an opening in the middle.
- Remove some of the soft bread from the interior, leaving a hollow space in both top and bottom sections.
- Portion the marinated salami and vegetable mixture (about 1 cup each) into the bread sections.
- Place fresh basil leaves on top bread section.
- Close and tightly wrap each sandwich in plastic wrap.
- Chill for about 3 to 4 hours.