Artichoke Provolone Cheese And Salami Sandwiches

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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!!

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Steps

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Mix first 5 ingredients in medium bowl to blend.

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Season to taste with salt and pepper.

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Divide artichoke mixture among bottom halves of rolls.

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Top with cheese , then salami.

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Press sandwiches lightly to compact and wrap each tightly in plastic wrap.

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Refrigerate sandwiches at least 4 hours and up to 1 day.

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Ingredients

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marinated artichoke hearts, sun-dried tomato packed in oil, parmesan cheese, fresh basil, extra virgin olive oil, italian rolls, provolone cheese, salami