Ciabatta Deli Sandwich With Pepperoncini and Artichokes

• 1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
• 14 cup sliced pepperoncini pepper, packed
• 5 teaspoons pepperoncini pepper juice, from jars
• 3 tablespoons onions, chopped
• 2 tablespoons capers, drained and coarsely chopped
• 2 tablespoons fresh oregano, chopped
• 2 teaspoons chili-garlic sauce
• 2 ciabatta rolls, halved horizontally
• 4 ounces provolone cheese, sliced
• 2 ounces salami
• 2 ounces prosciutto
• 2 ounces black forest ham
• 1 12 cups fresh arugula

1. Mix artichoke hearts, peperoncini, juice from peperoncini, onion, capers, oregano, and chili-garlic sauce in a small bowl.
2. Season with salt and pepper to taste.
3. Arrange rolls, cut side up, on work surface.
4. Spread artichoke mixture over, dividing equally.
5. Divide provolone cheese, then deli meats and arugula between the bottom 2 halves.
6. Cover each with roll tops.
7. Cut sandwich diagonally in half and serve.

hearts, pepperoncini pepper, pepperoncini pepper, onions, capers, fresh oregano, chiligarlic sauce, ciabatta rolls, provolone cheese, salami, black forest, fresh arugula

Taken from www.food.com/recipe/ciabatta-deli-sandwich-with-pepperoncini-and-artichokes-174999 (may not work)