Italian Heroes

SUBMITTED BY: JCAFELD

"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."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	10 Min
READY IN	2 Hrs 10 Min
Original recipe yield 4 sandwiches

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (14 ounce) can marinated artichoke hearts, drained
2 cloves garlic, peeled
1/4 cup extra-virgin olive oil
4 (6 inch) French sandwich rolls
3/4 cup sliced roasted red peppers
2 cups arugula leaves or spring mix
8 ounces thinly sliced hard salami
8 ounces thinly sliced provolone cheese
4 pepperoncini peppers, drained and chopped (optional)
1/2 cup sliced black olives (optional)
1/2 red onion, thinly sliced (optional)

DIRECTIONS

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.

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REVIEWS

Reviewed on Mar. 4, 2006 by Keilypie

My husband took these to a potluck for guys. He said they disappeared fast! I really liked the... MORE

Reviewed on Nov. 13, 2007 by PamN

Oh my gosh these were good! Everyone thought I bought them from the Italian deli down the... MORE

Reviewed on Aug. 26, 2008 by Janka

These were delicious! I needed a recipe to use up rucola, and this was a nice twist! I do not... MORE

Reviewed on May 6, 2007 by Jamie

I served this at a bridal shower and everyone thought it was great. Instead of using a 6''... MORE

Reviewed on Apr. 27, 2007 by WIFEOFACHEF

I made them for tailgating at the horse races and they we're perfect - make ahead and just... MORE

Reviewed on Jul. 28, 2006 by katiemaytoo

Very good. I didn't care for the roasted red peppers (personal taste), but otherwise, loved them. MORE

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Recipe Submitter:

JCAFELD

	Cooking Level: Intermediate Home Town: North Canton, Ohio, USA Living In: Morgan Hill, California, USA
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