Antipasto salad as a sandwich?! Yes, please! We used our newest Artichoke Basil Almond Pesto to elevate these sandwiches with rich and robust flavor. The pesto sauce also highlights all of these classic antipasto ingredients; prosciutto, salami, provolone, sun-cured olives, roasted bell peppers, sun-dried tomatoes, artichoke hearts, and fresh basil, all stuffed into toasted ciabatta rolls—delish!
Serves 4
Ingredients:
4 ciabatta sandwich rolls, split
3oz prosciutto, thinly sliced
3oz salami, thinly sliced
4-8 slices provolone cheese
1/2 cup Gil’s Sun-Baked Olive Oil Cured Olives, pitted and chopped
1/2 cup roasted bell peppers, sliced
1/2 cup sun-dried tomatoes, sliced
1/2 cup artichoke hearts, chopped
1/4 cup red onions, peeled and thinly sliced
8 fresh basil leaves
Instructions
Preheat oven to 400°F and line a large baking sheet with aluminum foil. Place ciabatta rolls, split-side up, on the prepared baking sheet. Spread pesto sauce on the split rolls, place in the oven, and bake for 5-6 minutes or until the rolls are toasted and lightly golden, remove from the oven. Top rolls with prosciutto, salami, provolone, olives, roasted bell peppers, sun-dried tomatoes, artichoke hearts, red onion, and basil leaves. Secure sandwiches with toothpicks and slice in half before serving.