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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 (14-oz) can artichoke hearts , drained, rinsed, and patted dry
1 medium clove garlic , peeled
4 tbsp extra-virgin olive oil
3/4 cup jarred roasted red bell peppers , chopped
5 pepperoncini , rinsed and finely chopped
1/2 cup chopped black olives
2 baguettes (12-inch-long)
2 cups fresh arugula leaves
1/2 pound thinly sliced hard salami or cappicola
8 oz fresh mozzarella cheese , thinly sliced
In food processor or blender, puree artichokes, garlic, and 2 tbsp oil until smooth paste forms. Transfer to small bowl and season with salt and pepper.
Combine red peppers, pepperoncini, black olives, and remaining 2 tbsp oil in medium bowl.
Slice baguettes in half lengthwise and pull out most of soft crumb from tops and bottoms. Spread artichoke paste on both sides of bread.
Fill bottom cavities of bread with pepper mixture. Layer with arugula, meat, and cheese, place tops of bread over bottom, and press firmly. Wrap each sandwich tightly in foil and weight down using heavy object (canned tomatoes are perfect) for 1 to 3 hours. Unwrap sandwiches, cut each in half, and serve. Serves 4
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ANTIPASTO HEROES
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 (14-oz) can artichoke hearts , drained, rinsed, and patted dry
1 medium clove garlic , peeled
4 tbsp extra-virgin olive oil
3/4 cup jarred roasted red bell peppers , chopped
5 pepperoncini , rinsed and finely chopped
1/2 cup chopped black olives
2 baguettes (12-inch-long)
2 cups fresh arugula leaves
1/2 pound thinly sliced hard salami or cappicola
8 oz fresh mozzarella cheese , thinly sliced
In food processor or blender, puree artichokes, garlic, and 2 tbsp oil until smooth paste forms. Transfer to small bowl and season with salt and pepper.
Combine red peppers, pepperoncini, black olives, and remaining 2 tbsp oil in medium bowl.
Slice baguettes in half lengthwise and pull out most of soft crumb from tops and bottoms. Spread artichoke paste on both sides of bread.
Fill bottom cavities of bread with pepper mixture. Layer with arugula, meat, and cheese, place tops of bread over bottom, and press firmly. Wrap each sandwich tightly in foil and weight down using heavy object (canned tomatoes are perfect) for 1 to 3 hours. Unwrap sandwiches, cut each in half, and serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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