4.5/5
(18 Votes)
Ingredients
- 1 (6 oz.) jar artichoke hearts, drained (reserve the liquid) and chopped
- 2-3 cloves fresh garlic, finely minced
- 1/2 cup chopped fresh basil (use fresh, if you can - you'll love it!)
- 1/4 cup reserved liquid from artichoke hearts
- 1/4 cup red wine vinegar
- 1/4-1/2 lb. sliced Italian or Genoa salami (depending on how much you'd like on your sandwich)
- 1/4-1/2 lb. sliced ham (depending on how much you'd like on your sandwich)
- 1/4-1/2 lb. sliced Provolone cheese (depending on how much you'd like on your sandwich)
- 3 medium tomatoes, sliced
- 1 muffuletta bread, sliced horizontally (like a hamburger bun)
Preparation
Step 1
Several hours or the day before, combine the artichoke hearts, garlic, basil, reserved artichoke hearts liquid, and vinegar in a bowl. Stir to mix well and cover. Marinate in the refrigerator.
To assemble the sandwich:
Arrange the salami on the bottom half of the muffuletta bread.
Next, arrange the ham on top of the salami.
Now for the cheeses (I forgot to pick up mozzarella, so we just had Provolone. It was still good).
The tomatoes And then the artichoke salad (I used a slotted spoon to spread the salad over the tomatoes and then used a brush to spread the very flavorful salad juice on the top half of the bread).
Place the top half on the bottom, cut into wedges (or slices).