These flavorful sandwiches can be made ahead of time and stored in the fridge for later. They are full of flavor and you can vary the ingredients to your taste.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.

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  • Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.

  • Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1067.6 calories; 48.3 g protein; 96.3 g carbohydrates; 95.1 mg cholesterol; 3762.3 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2007
Oh my gosh these were good! Everyone thought I bought them from the Italian deli down the street. Thanks for the awesome recipe!! Read More
(7)
18 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/13/2007
Oh my gosh these were good! Everyone thought I bought them from the Italian deli down the street. Thanks for the awesome recipe!! Read More
(7)
Rating: 5 stars
05/06/2007
I served this at a bridal shower and everyone thought it was great. Instead of using a 6'' sub I used a whole french bread and cut it into 5 mini sandwiches with a pick to hold it together and that seemed to be plenty with a side of pasta and a side of fruit. Everyone loved the artichoke garlic paste. Read More
(6)
Rating: 5 stars
08/26/2008
These were delicious! I needed a recipe to use up rucola and this was a nice twist! I do not assemble and refrigerate them in advance. The first time I had fresh crispy bread and I wanted it to stay crispy;-) and now I just assemble them just before eating. Or I just put all ingredients on the table and everyone assembles them as they like (using more or less of every ingredient to taste). Thanks for the great recipe! Read More
(6)
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Rating: 5 stars
07/07/2014
Wow! So good! I made a couple of small changes- I left the soft bread and did not tear it out and I served it warm. To serve warm I wrapped each sandwich in foil and put it in the oven. The flavors blend together so well. It tastes like a high-end deli sandwich. Read More
(5)
Rating: 5 stars
01/18/2011
Awesome COLD...and preferably wrapped in butcher paper. Great for picnics too! Read More
(5)
Rating: 5 stars
03/04/2006
My husband took these to a potluck for guys. He said they disappeared fast! I really liked the artichoke spread. Yummy! Read More
(4)
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Rating: 4 stars
03/05/2009
These were very good even though the bottom of the bread was soggy (thats why I gave it only 4 stars)!! I didn't see this problem with any other viewer. I used a crusty Italian loaf but might have taken out too much of the inside bread. Read More
(4)
Rating: 5 stars
04/27/2007
I made them for tailgating at the horse races and they we're perfect - make ahead and just slice the sandwiches there with the wrapper on. Couldn't be easier! That artichoke spread was awesome but it could have used more of it so next time I'll double the artichokes. Read More
(4)
Rating: 4 stars
07/28/2006
Very good. I didn't care for the roasted red peppers (personal taste) but otherwise loved them. Read More
(3)