Artichoke Provolone Cheese And Salami Sandwiches Recipes
ARTICHOKE, PROVOLONE CHEESE AND SALAMI SANDWICHES
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!
Provided by Scoutie
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients in medium bowl to blend.
- Season to taste with salt and pepper.
- Divide artichoke mixture among bottom halves of rolls.
- Top with cheese, then salami.
- Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.
Nutrition Facts : Calories 749.6, Fat 46.7, SaturatedFat 22.5, Cholesterol 99.2, Sodium 1877.2, Carbohydrate 44.8, Fiber 7.5, Sugar 2.3, Protein 40.4
ITALIAN HEROES
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.
Provided by Cynthia Feldman
Categories World Cuisine Recipes European Italian
Time 2h10m
Yield 4
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 1067.6 calories, Carbohydrate 96.3 g, Cholesterol 95.1 mg, Fat 56 g, Fiber 8.2 g, Protein 48.3 g, SaturatedFat 18.6 g, Sodium 3762.3 mg, Sugar 5.7 g
SALAMI SANDWICH
Make and share this Salami Sandwich recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 1313.4, Fat 57.5, SaturatedFat 25.6, Cholesterol 105.2, Sodium 5335.6, Carbohydrate 140.9, Fiber 14.1, Sugar 5.1, Protein 59.7
GRILLED GOUDA, SALAMI, AND ARTICHOKE SANDWICHES
Make and share this Grilled Gouda, Salami, and Artichoke Sandwiches recipe from Food.com.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine the Gouda, salami, and artichoke hearts. Divide the mixture between 2 slices of bread, spreading evenly to cover bread. Top with remaining bread slices and gently press together to seal in filling.
- In skillet, melt 1 T. butter over medium heat. Cook sandwiches for 1 minute or until golden. Remove and add 1 T. butter.
- Flip sandwiches and cook for 1 minute more, or until golden, pressing with spaulta slightly.
- Remove sandwiches and cut each into 4 sticks.
Nutrition Facts : Calories 242.5, Fat 13.2, SaturatedFat 7.7, Cholesterol 30.5, Sodium 356.7, Carbohydrate 27, Fiber 2, Sugar 2.3, Protein 4.5
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