Artichoke Provolone Cheese And Salami Sandwiches Food

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-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.

SALAMI SANDWICH

Steps:

• Cut salami and peppers into thin strips.
• Coarsely chop artichoke hearts.
• Finely chop pepperoncini.
• Cut provolone into cubes.
• Combine salami, roasted peppers, artichokes with liquid, pepperoncini, cheese, olives, oregano and salad dressing.
• Cover and refrigerate for at least one hour.
• Cut baguette into four equal pieces and slice an opening in the middle.
• Remove some of the soft bread from the interior, leaving a hollow space in both top and bottom sections.
• Portion the marinated salami and vegetable mixture (about 1 cup each) into the bread sections.
• Place fresh basil leaves on top bread section.
• Close and tightly wrap each sandwich in plastic wrap.
• Chill for about 3 to 4 hours.

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 CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
• Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.

MUSHROOM ARTICHOKE SANDWICH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice the baguette in half lengthwise, split open, and toast in the preheated oven until lightly browned, 7 to 9 minutes.
• Heat the olive oil in a skillet over medium heat, and cook and stir the mushrooms and artichoke hearts until the mushrooms have given up their liquid and have started to brown, about 10 minutes. Stir in the Parmesan cheese, garlic and onion seasoning, and salt and pepper, and cook and stir until the mixture has thickened, about 5 more minutes.
• Fill the toasted bread with the mushroom filling, close the sandwich, cut in two, and serve.

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.