Artichoke, Fresh Mozzarella, and Salami Sandwiches
- 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
- 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.
hearts, tomatoes, parmesan cheese, fresh basil, extravirgin olive oil, diameter, water, salami, green olivada
Taken from www.epicurious.com/recipes/food/views/artichoke-fresh-mozzarella-and-salami-sandwiches-108449 (may not work)