Artichoke Fresh Mozzarella And Salami Sandwiches Recipes

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

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

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