Salami Sandwich Recipe #117276
We use a baguette or french/italian sub rolls for this sandwich.
by Dancer^
15 min | 15 min prep
SERVES 2
- 1/2 lb thinly sliced hard salami
- 1 (7 ounce) jar roasted red peppers, drained
- 1 (6 ounce) jar marinated artichoke hearts
- 1/4 cup pepperoncini pepper, drained
- 8 ounces provolone cheese
- 1/2 cup ripe olives, pitted and sliced
- 1/2 teaspoon dried oregano
- 1/4 cup Italian dressing or caesar salad dressing
- 1 French baguette
- 12-15 fresh basil leaves
- Cut salami and peppers into thin strips.
- Coarsely chop artichoke hearts.
- Finely chop pepperoncini.
- Cut provolone into cubes.
- Combine salami, roasted peppers, artichokes with liquid, pepperoncini, cheese, olives, oregano and salad dressing.
- Cover and refrigerate for at least one hour.
- Cut baguette into four equal pieces and slice an opening in the middle.
- Remove some of the soft bread from the interior, leaving a hollow space in both top and bottom sections.
- Portion the marinated salami and vegetable mixture (about 1 cup each) into the bread sections.
- Place fresh basil leaves on top bread section.
- Close and tightly wrap each sandwich in plastic wrap.
- Chill for about 3 to 4 hours.
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5 stars