CIABATTA DELI SANDWICHES WITH PEPERONCINI AND ARTICHOKES

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Ciabatta Deli Sandwiches with Peperoncini and Artichokes image

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Onion     Pepper     No-Cook     Lunch     Meat     Artichoke     Arugula     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2

Number Of Ingredients 10

1 6-ounce jar marinated artichoke hearts, drained, coarsely chopped
1/4 cup (packed) sliced peperoncini plus 5 teaspoons juice from jar
3 tablespoons chopped white onion
2 tablespoons drained capers
2 tablespoons chopped fresh oregano
2 teaspoons chili-garlic sauce
2 ciabatta rolls, halved horizontally
4 ounces sliced provolone cheese
6 ounces assorted sliced deli meats (such as soppressata, prosciutto, and salami)
1 1/2 cups (packed) fresh arugula

Steps:

  • Mix artichoke hearts, peperoncini with juice from jar, onion, capers, oregano, and chili-garlic sauce in small bowl; season to taste with pepper.
  • Arrange rolls, cut side up, on work surface; spread artichoke mixture over, dividing equally. Divide provolone cheese, then deli meats and arugula, between the bottom 2 halves. Cover with roll tops. Cut each sandwich diagonally in half and serve.

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