Description
Hearty italian chopped sandwich with crispy artichokes delivers robust Mediterranean flavors. Crusty bread, zesty salami, provolone, and crisp artichoke chips create a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 2 Italian rolls
- 8–10 slices salami
- 4–5 slices provolone cheese
- 1 head iceberg lettuce
- ½ cup cherry tomatoes
- ½ cup canned garbanzo beans
- ¼ cup sliced red onion
- 2 tbsps drained sliced pepperoncini
- 1 can artichoke hearts
- ½ cup panko or dried plain breadcrumbs
- ¼ cup olive oil (for crispy artichokes)
- ½ tsp Espelette pepper or paprika
- Dash of salt
- 2 tbsps mayonnaise
- ½ cup Castelvetrano olives
- ¼ cup olive oil (for vinaigrette)
- 2 tbsps red wine vinegar
- 2 tbsps chopped fresh parsley
- ½ clove garlic, grated
- 1 tsp Dijon mustard
- ½ tsp mustard seeds
- Juice of half a lemon
- 1 tsp chopped fresh rosemary
- ½ tsp dried oregano
- 1 tsp red wine vinegar (for mayo)
- 1 tsp olive oil (for mayo)
- Dash of salt and pepper
Instructions
- Artichoke Preparation: Preheat oven to 400°F, line baking sheet with parchment paper. Slice artichoke hearts in half, coat thoroughly with panko breadcrumbs and olive oil, then season with paprika, kosher salt, and black pepper.
- Artichoke Roasting: Bake artichokes for 35-40 minutes, rotating sheet midway to ensure uniform golden crispiness and even browning.
- Vinaigrette Creation: Whisk together extra virgin olive oil, red wine vinegar, dijon mustard, lemon juice, rosemary, and oregano. Season with salt and pepper, balancing herb and acid notes.
- Olive Mayo Development: Blend kalamata olives, parsley, mayonnaise, garlic, white wine vinegar, and olive oil in food processor until smooth and creamy.
- Ingredient Preparation: Uniformly chop salami, provolone, pepperoncini, red onion, and lettuce into consistent bite-sized pieces.
- Bread Toasting: Broil ciabatta rolls until edges turn golden and crisp, creating a sturdy sandwich foundation.
- Sandwich Assembly: Spread olive mayo generously on toasted rolls, layer chopped ingredients, drizzle vinaigrette for brightness, and crown with crispy artichoke halves to provide textural contrast.
Notes
- Prep Crispy Artichokes Strategically: Cut artichoke hearts exactly in half to maximize surface area for optimal crispiness and even roasting.
- Control Breadcrumb Coating: Apply panko generously but evenly, ensuring each artichoke piece gets complete golden coverage without clumping.
- Master Vinaigrette Balance: Whisk dressing ingredients thoroughly, tasting and adjusting herb and acid levels for perfect flavor harmony.
- Layer Sandwich Mindfully: Build sandwich from bottom up, distributing chopped ingredients uniformly to guarantee every bite delivers consistent flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3
- Calories: 550
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg