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
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.
