ARTICHOKE AND SALAMI SANDWICHES
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
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
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
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
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
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.
ARTICHOKE-SALAMI STROMBOLI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil.
- Layer 1 cup spinach, half each of the artichokes, salami and provolone and 1/2 tablespoon parmesan on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.
- Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 25 minutes. Cool slightly.
- Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.
Nutrition Facts : Calories 680 calorie, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 40 milligrams, Sodium 1490 milligrams, Carbohydrate 63 grams, Fiber 4 grams, Protein 26 grams
ITALIAN SAUSAGE WITH ARTICHOKES AND FETA
To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 435 calories, Fat 35g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1149mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
GRILLED GOUDA, SALAMI, AND ARTICHOKE SANDWICHES
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
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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ARTICHOKE, FRESH MOZZARELLA, AND SALAMI SANDWICHES …
From bonappetit.com
4.2/5 (6)Servings 4
- 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.
- Fresh mozzarella and olivada (also know as olive paste and olive cream) are availabnle at Italian markets and specialty food stores. If olivada is unavailable, simple puree pitted brine-cured olives.
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