*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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.
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.