Artichoke And Salami Sandwiches Recipes

ARTICHOKE AND SALAMI SANDWICHES

Artichoke and Salami Sandwiches image

Country bread layered with Artichoke-Basil Spread is the base for these tasty sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 5

Ingredients

8 thick slices country bread
1 cup Artichoke-Basil Spread
4 ounces thinly sliced fontina cheese
1/2 bunch flat-leaf spinach
4 ounces thinly sliced hard salami

Steps:

Dividing evenly, top bread with Artichoke-Basil Spread; layer 4 of the slices with fontina cheese, spinach, and salami. Assemble sandwiches, and serve.

ARTICHOKE, PROVOLONE CHEESE AND SALAMI SANDWICHES

Artichoke, Provolone Cheese and Salami Sandwiches image

This is a yummy sandwich! I like to use foccacia bread instead of the rolls. Also, I just use the oil from the artichokes and sun-dried tomatoes instead of adding the EVOO. Sometimtes I add mayo on 1 side of the bread, as I am a mayo addict. LOL Prep time does not include refrigeration time. Adapted from Bon Appétit, August 2003. Hope you enjoy!

Provided by Scoutie

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 (6 ounce) jars marinated artichoke hearts, drained, chopped
1/2 cup chopped drained sun-dried tomato packed in oil
1/2 cup freshly grated parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra virgin olive oil
6 inch-long Italian rolls, split in half lengthwise
12 slices fresh provolone cheese
6 ounces salami, thinly sliced

Steps:

Mix first 5 ingredients in medium bowl to blend.
Season to taste with salt and pepper.
Divide artichoke mixture among bottom halves of rolls.
Top with cheese, then salami.
Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.

Nutrition Facts : Calories 749.6, Fat 46.7, SaturatedFat 22.5, Cholesterol 99.2, Sodium 1877.2, Carbohydrate 44.8, Fiber 7.5, Sugar 2.3, Protein 40.4

ARTICHOKE, FRESH MOZZARELLA, AND SALAMI SANDWICHES

Artichoke, Fresh Mozzarella, and Salami Sandwiches image

Categories Sandwich Cheese Olive Tomato Vegetable No-Cook Picnic Super Bowl Lunch Mozzarella Meat Artichoke Summer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 4

Number Of Ingredients 9

Ingredients

2 6-ounce jars marinated artichoke hearts, drained, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
4 5-inch-diameter or 6-inch-long Italian rolls, split in half lengthwise
12 ounces fresh water-packed mozzarella, drained, sliced
6 ounces salami, thinly sliced
8 tablespoons green olivada

Steps:

Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons olivada. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.

SAUSAGE BOWTIES WITH ARTICHOKES

Sausage Bowties with Artichokes image

Bow tie pasta is blended with Italian sausage, roasted red peppers and marinated artichoke hearts for a quick and tasty non-tomato based pasta dish.

Provided by Challengergurl

Categories World Cuisine Recipes European Italian

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 bunch broccoli rabe, ends trimmed, cut into 2-inch pieces
1 (12 ounce) package bow tie (farfalle) pasta
1 pound bulk hot Italian sausage
5 cloves garlic, crushed
1 shallot, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and quartered
2 roasted red peppers, sliced
1 cup freshly grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Blanch broccoli rabe for 1 minute, then remove with tongs, and rinse with cold water to cool. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 1 cup of the pasta water.
Meanwhile, brown the sausage in a large skillet over medium-high heat. When the sausage has nearly cooked through, drain the excess grease, and stir in garlic and shallot. Cook until the shallots soften and turn translucent, about 5 minutes. Add broccoli rabe, artichokes and roasted peppers, cook for 1 to 2 minutes to warm. Stir in the hot pasta along with Parmesan cheese, and enough pasta water to moisten.

Nutrition Facts : Calories 764.9 calories, Carbohydrate 79 g, Cholesterol 66.6 mg, Fat 33.1 g, Fiber 6.5 g, Protein 40.6 g, SaturatedFat 12.3 g, Sodium 1712 mg, Sugar 6.4 g

GRILLED GOUDA, SALAMI, AND ARTICHOKE SANDWICHES

Grilled Gouda, Salami, and Artichoke Sandwiches image

Make and share this Grilled Gouda, Salami, and Artichoke Sandwiches recipe from Food.com.

Provided by JackieOhNo

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup gouda cheese, finely chopped
2 tablespoons genoa salami, finely chopped
3 tablespoons marinated artichoke hearts, drained and finely chopped
4 slices white bread, country style, crusts removed
2 tablespoons unsalted butter

Steps:

In a small bowl, combine the Gouda, salami, and artichoke hearts. Divide the mixture between 2 slices of bread, spreading evenly to cover bread. Top with remaining bread slices and gently press together to seal in filling.
In skillet, melt 1 T. butter over medium heat. Cook sandwiches for 1 minute or until golden. Remove and add 1 T. butter.
Flip sandwiches and cook for 1 minute more, or until golden, pressing with spaulta slightly.
Remove sandwiches and cut each into 4 sticks.

Nutrition Facts : Calories 242.5, Fat 13.2, SaturatedFat 7.7, Cholesterol 30.5, Sodium 356.7, Carbohydrate 27, Fiber 2, Sugar 2.3, Protein 4.5

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2003-08-01 Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons olivada. …
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Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons olivada. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.
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