About this recipe:These sandwiches are jam-packed full of flavour. Sandwich rolls are spread with artichoke spread, then filled with roasted red peppers, rocket, salami, mozzarella, pepperoncinis, black olives and red onion. The perfect feast in a sandwich!
275g marinated artichoke hearts
2 cloves garlic, peeled
4 tablespoons extra-virgin olive oil
4 sandwich rolls
160g roasted red peppers, sliced
40g rocket leaves
225g thinly sliced salami
225g thinly sliced mozzarella cheese
4 pepperoncinis, drained and chopped
70g sliced black olives
1/2 red onion, thinly sliced
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Method Prep:20min › Extra time:3hr chilling › Ready in:3hr20min
In a food processor or liquiiser, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
Slice the sandwich rolls in half lengthways 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, rocket, salami, mozzarella cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together and wrap tightly in foil.
Place sandwiches in the refrigerator and place something heavy on top. It helps to place a plate on top, then place tins or any weighted containers on top. Chill for up to 3 hours. Unwrap, cut in half and enjoy.
Pepperoncinis (sometimes peperoncinis) can be purchased in Italian speciality stores or online.