Recipe information
Yield
Makes 2 Servings
Ingredients
1
6-ounce jar marinated artichoke hearts, drained, coarsely chopped
1
/4 cup (packed) sliced pepperoncini plus 5 teaspoons juice from jar
3
tablespoons chopped white onion
2
tablespoons drained capers
2
tablespoons chopped fresh oregano
2
teaspoons chili-garlic sauce
2
ciabatta rolls, halved horizontally
4
ounces sliced provolone cheese
6
ounces assorted sliced deli meats (such as soppressata, prosciuitto, and salami)
1
1/2 cups (packed) fresh arugula
Need to make a substitution?
Preparation
Step 1
Mix artichoke hearts, pepperoncini with juice from jar, onion, capers, oregano, and chili-garlic sauce in small bowl; season to taste with pepper.
Step 2
Arrange rolls, cut side up, on work surface; spread artichoke mixture over, dividing equally. Divide provolone cheese, then deli meats and arugula, between the bottom 2 halves. Cover with roll tops. Cut each sandwich diagonally in half and serve.