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Italian Chopped Sandwich with Crispy Artichokes Recipe

Italian Chopped Sandwich with Crispy Artichokes Recipe


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4.7 from 39 reviews

  • Total Time: 1 hour 5 minutes
  • Yield: 2 1x

Description

Hearty Italian chopped sandwich delivers a symphony of flavors with crispy artichoke magic. Layers of savory meats, zesty peppers, and herb-infused dressing create a mouthwatering experience you’ll crave again and again.


Ingredients

Scale

Main Ingredients

  • 1 head iceberg lettuce
  • 45 slices provolone cheese
  • 810 slices salami
  • 2 Italian rolls
  • ½ cup canned garbanzo beans
  • ½ cup cherry tomatoes
  • ¼ cup sliced red onion
  • 2 tablespoons drained sliced pepperoncini

Crispy Ingredients

  • 1 can artichoke hearts
  • ½ cup panko or dried plain breadcrumbs
  • ½ teaspoon Espelette pepper or paprika
  • ¼ cup olive oil (for crispy artichokes)
  • Dash of salt

Sauce and Seasoning

  • 2 tablespoons mayonnaise
  • ½ cup Castelvetrano olives
  • 2 tablespoons chopped fresh parsley
  • ½ clove garlic, grated
  • ¼ cup olive oil (for vinaigrette)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon mustard seeds
  • Juice of half a lemon
  • 1 teaspoon chopped fresh rosemary
  • ½ teaspoon dried oregano
  • 1 teaspoon red wine vinegar (for mayo)
  • 1 teaspoon olive oil (for mayo)
  • Dash of salt and pepper

Instructions

  1. Preheat the oven to 400°F (204°C) and prepare a baking sheet with parchment paper for even roasting of artichoke hearts.
  2. Carefully slice artichoke hearts in half, ensuring uniform thickness for consistent crispiness.
  3. Generously coat artichoke halves with panko breadcrumbs, drizzling olive oil to help achieve a golden, crunchy exterior.
  4. Sprinkle paprika, kosher salt, and freshly ground black pepper over the artichokes for enhanced flavor profile.
  5. Roast artichokes in preheated oven for 35-40 minutes, rotating the baking sheet halfway through to ensure even browning and crisp texture.
  6. Whisk together extra virgin olive oil, red wine vinegar, dijon mustard, fresh lemon juice, finely chopped rosemary, and oregano to create a vibrant vinaigrette.
  7. Season vinaigrette with kosher salt and cracked black pepper, adjusting to taste and ensuring harmonious blend of herbs and acidity.
  8. In a food processor, combine kalamata olives, fresh flat-leaf parsley, mayonnaise, minced garlic, white wine vinegar, and a splash of olive oil to create a rich olive mayo.
  9. Chop salami, provolone cheese, pepperoncini, red onion, and lettuce into uniform, bite-sized pieces for consistent texture and distribution.
  10. Lightly toast ciabatta rolls under the broiler until edges are golden and crisp, creating a sturdy base for the sandwich.
  11. Spread a generous layer of olive mayo on toasted rolls, ensuring complete coverage for maximum flavor.
  12. Layer chopped ingredients onto the rolls, drizzling vinaigrette over the filling to add brightness and depth.
  13. Crown the sandwich with crispy roasted artichoke halves, providing a crunchy textural contrast to the soft roll and savory fillings.

Notes

  • Crispy artichoke chips transform ordinary sandwiches into spectacular culinary adventures with their golden, crunchy texture.
  • Homemade olive mayo adds luxurious depth and tangy complexity, elevating the sandwich’s flavor profile beyond traditional spreads.
  • Vinaigrette brings bright Mediterranean zest, perfectly balancing the rich, hearty ingredients with its vibrant herb-infused essence.
  • Chopped salad mixture creates a delightful blend of textures and flavors, ensuring every bite bursts with fresh, exciting tastes.
  • Quick preparation techniques make this gourmet sandwich surprisingly simple to create, even for novice home cooks.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Lunch
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 2
  • Calories: 610 kcal
  • Sugar: 5g
  • Sodium: 740mg
  • Fat: 32g
  • Carbohydrates: 58g
  • Protein: 24g
  • Cholesterol: 70mg