Artichoke Provolone Cheese And Salami Sandwiches Recipes

ARTICHOKE AND SALAMI SANDWICHES

Artichoke and Salami Sandwiches image

Country bread layered with Artichoke-Basil Spread is the base for these tasty sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 5

Ingredients

8 thick slices country bread
1 cup Artichoke-Basil Spread
4 ounces thinly sliced fontina cheese
1/2 bunch flat-leaf spinach
4 ounces thinly sliced hard salami

Steps:

Dividing evenly, top bread with Artichoke-Basil Spread; layer 4 of the slices with fontina cheese, spinach, and salami. Assemble sandwiches, and serve.

ARTICHOKE, PROVOLONE CHEESE AND SALAMI SANDWICHES

Artichoke, Provolone Cheese and Salami Sandwiches image

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

Ingredients

2 (6 ounce) jars marinated artichoke hearts, drained, chopped
1/2 cup chopped drained sun-dried tomato packed in oil
1/2 cup freshly grated parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra virgin olive oil
6 inch-long Italian rolls, split in half lengthwise
12 slices fresh provolone cheese
6 ounces salami, thinly sliced

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

ARTICHOKE, FRESH MOZZARELLA, AND SALAMI SANDWICHES

Artichoke, Fresh Mozzarella, and Salami Sandwiches image

Categories Sandwich Cheese Olive Tomato Vegetable No-Cook Picnic Super Bowl Lunch Mozzarella Meat Artichoke Summer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 4

Number Of Ingredients 9

Ingredients

2 6-ounce jars marinated artichoke hearts, drained, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
4 5-inch-diameter or 6-inch-long Italian rolls, split in half lengthwise
12 ounces fresh water-packed mozzarella, drained, sliced
6 ounces salami, thinly sliced
8 tablespoons green olivada

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. Spread top half of each roll with 2 tablespoons olivada. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.

SALAMI SANDWICH

Salami Sandwich image

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

Ingredients

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

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

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