Ingredients
2
6-oz. jars marinated artichoke hearts, drained, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil
2 tbsp. extra-virgin olive oil
6 in.long Italian rolls, split in half lengthwise
12 ooz. fresh water-packed mozzarella, drained, sliced
6 oz. salami, thinly sliced
8 tbsp. green olivada
Directions
1.
Mix first 5 ingredients in medium bowl to blend.
Add salt and pepper to taste.
Divide artichoke mixture among bottom halves of rolls.
Top with cheese and salami.
Spread top half of each roll with 2 tablespoons olivada.
Place atop salami.
Press sandwiches lightly to compact and wrap each tightly in plastic wrap.
Refrigerate sandwiches at least 4 hours and up to 1 day.
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