“These flavorful sandwiches can be made ahead of time and stored in the fridge for later. They are full of flavor and you can vary the ingredients to your taste.” - by JCAFELD
Ingredients
Adjust Servings
Original recipe yields 4 sandwiches
Directions
- In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
- Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
- Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.
Nutrition
Amount Per Serving (4 total)
- Calories
- 1068 cal
- 53%
- Fat
- 56 g
- 86%
- Carbs
- 96.3 g
- 31%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"Oh my gosh these were good! Everyone thought I bought them from the Italian deli down the street. Thanks for the awesome recipe!!..." See more"
skboardman
"Awesome COLD ...and preferably wrapped in butcher paper. Great for picnics too!..." See more"
Janka
"These were delicious! I needed a recipe to use up rucola, and this was a nice twist! I do not assemble and refrigerate them in advance. The first time I had fresh crispy bread and I wanted it to stay ..." See morecrispy ;-) and now I just assemble them just before eating. Or I just put all ingredients on the table and everyone assembles them as they like (using more or less of every ingredient to taste). Thanks for the great recipe!"
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