Artichoke And Salami Sandwiches Food

ARTICHOKE AND SALAMI SANDWICHES

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

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.

ARTICHOKE, FRESH MOZZARELLA, AND SALAMI SANDWICHES

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

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.

GRILLED GOUDA, SALAMI, AND ARTICHOKE SANDWICHES

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.