Perfect Italian Sandwiches

    3 hours 20 min

    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!

    17 people made this

    Serves: 4 

    • 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

    Prep:20min  ›  Extra time:3hr chilling  ›  Ready in:3hr20min 

    1. In a food processor or liquiiser, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
    2. Slice the sandwich rolls in half lengthways and pull out most of the soft bread from the top and bottom.
    3. 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.
    4. 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.

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    Reviews in English (14)


    Oh my gosh these were good! Everyone thought I bought them from the Italian deli down the street. Thanks for the awesome recipe!!  -  13 Nov 2007  (Review from Allrecipes US | Canada)


    These were delicious! I needed a recipe to use up rucola, and this was a nice twist! I do not assemble and refrigerate them in advance. The first time I had fresh crispy bread and I wanted it to stay crispy ;-) and now I just assemble them just before eating. Or I just put all ingredients on the table and everyone assembles them as they like (using more or less of every ingredient to taste). Thanks for the great recipe!  -  26 Aug 2008  (Review from Allrecipes US | Canada)


    Wow! So good! I made a couple of small changes- I left the soft bread and did not tear it out, and I served it warm. To serve warm, I wrapped each sandwich in foil and put it in the oven. The flavors blend together so well. It tastes like a high-end deli sandwich.  -  20 Sep 2011  (Review from Allrecipes US | Canada)