(recipe makes 4 sandwiches)
1 – 14.65 ounce can of artichoke hearts (not marinated), drained
1 – 12 ounce jar of roasted red peppers, drained
1 – 5 ounce jar of Manzanilla olives, drained
1 t dried oregano
1/2 t red pepper flakes
1/4 t salt
2 T EVOO
Zest of one small lemon
1 pound of Black Forest Ham, thinly shaved
4 – 6 slices of Provolone cheese
12 -16 slices of Italian Salami
Coarse grain mustard
4 – ciabatta rolls
Olive oil for brushing rolls
Place artichoke hearts, roasted red peppers, Manzanilla olives, oregano, red pepper flakes, salt, EVOO and zest in the bowl of a food processor fitted with the steel blade. Coarsely chop and combine ingredients using very short pulses.
Make four even piles of ham on a parchment lined baking sheet. Layer salami on top. Place slices of provolone on top of that. Place into a preheated 350 degree oven to warm meats and melt cheese.
Slice ciabatta rolls in half. Place a generous portion of artichoke mix on the bottom slice of bread. Place warmed meat and cheese mounds on top of artichoke mix. Spread an even layer of coarse grain mustard on the top half of the roll. Place on top. Brush roll with a light coating of olive oil and place sandwich on a panini press. Lower press and grill until oozing cheese is dripping and the roll is lightly crisp.
Slice sandwich in half on the diagonal and serve warm.
Serve with highmade pickled veggies, kettle chips and a pale ale. Yummers, as CR would say!