Artichoke Antipasto Sandwich with Lemon & Classic Genovese Pesto
Artichoke Antipasto Sandwich with Lemon & Classic Genovese Pesto
10 minutes total
- Dairy/Cream
- Easy
- Gatherings
- Lemon
- Pesto Sauce
- Pork/Sausage
- Protein
- Spring Recipes
- Summer Recipes
- Under 30 Minutes
- Weekend
- Weeknight
This recipe was created by Chef Stuart O’Keeffe on behalf of Barilla®.
Sandwich and Pizza Recipes
Ingredients
Serves 2
| ¼ | Cup Barilla® Classic Genovese Pesto |
| 2 | Ciabatta rolls |
| 6 | Salami slices |
| 4 | Slices m oz. arella cheese |
| ½ | Lemon, juiced |
| ½ | Cup jarred roasted red peppers, roughly chopped |
| ½ | Cup prepared artichoke hearts, chopped |
| ¼ | Cup Kalamata olives, halved and pitted |
| 1 | Cup baby arugula |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Slice ciabatta rolls in half and toast for 2-3 minutes under the broiler. Remove from oven.
Step 2
Mix lemon juice and pesto; spread the bottoms of the bread.
Step 3
Divide the ingredients between the sandwiches, layering alternate colors to create a contrasting effect. Finish with the arugula on top.
Step 4
Wrap the sandwiches with wax paper and slice before serving.