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Epicurious
Bon Appétit

Ciabatta Deli Sandwiches with Peperoncini and Artichokes

By The Bon Appétit Test Kitchen

3.3

(3)

Make these sandwiches when you don't want to turn on the stove.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes 2

Ingredients

1 6-ounce jar marinated artichoke hearts, drained, coarsely chopped
1/4 cup (packed) sliced peperoncini plus 5 teaspoons juice from jar
3 tablespoons chopped white onion
2 tablespoons drained capers
2 tablespoons chopped fresh oregano
2 teaspoons chili-garlic sauce
2 ciabatta rolls, halved horizontally
4 ounces sliced provolone cheese
6 ounces assorted sliced deli meats (such as soppressata, prosciutto, and salami)
1 1/2 cups (packed) fresh arugula

Preparation

  1. Step 1

    Mix artichoke hearts, peperoncini with juice from jar, onion, capers, oregano, and chili-garlic sauce in small bowl; season to taste with pepper.

    Step 2

    Arrange rolls, cut side up, on work surface; spread artichoke mixture over, dividing equally. Divide provolone cheese, then deli meats and arugula, between the bottom 2 halves. Cover with roll tops. Cut each sandwich diagonally in half and serve.

TagsSandwichArtichokeVegetableProvoloneCheeseDairySoppressataSalamiCured MeatMeatProsciuttoHamArugulaLeafy GreensMainLunchDinnerQuickEasyNo-CookBon Appétit
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