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Artichoke, Provolone Cheese and Salami Sandwiches

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“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!”
READY IN:
15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

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

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