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