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Toasted Provolone and Salami Sandwich
Recipes
Toasted Provolone and Salami Sandwich
6 servings
40 minutes total

Ingredients

  • Nonstick aluminum foil
  • 1 (6-oz) jar marinated artichoke hearts, drained
  • 1 (4-oz) jar sliced pimientos, drained
  • ⅓ cup sliced kalamata olives
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 1 (16-oz) loaf Italian bread
  • 8 oz salami, thinly sliced
  • ¼ medium red onion, thinly sliced
  • 8 oz sliced provolone cheese
  • 1 (5-oz) container baby spring mix

Steps

    1. Preheat grill on medium high. Line baking sheet with foil. Drain artichokes, reserving liquid. Drain pimientos. Chop artichokes coarsely. Combine artichokes, pimientos, olives, and crushed red pepper in a bowl; set aside. Combine oil, vinegar, garlic and reserved artichoke liquid; whisk to blend.
    2. Slice bread loaf in half horizontally. Brush cut sides of bread with about one-half of oil and vinegar mixture. Place bottom of bread on foil-lined baking sheet, cut side up. Arrange salami on bread. Top with artichoke mixture, onion, provolone and top of bread. Bring up sides and ends of foil to wrap sandwich.
    3. Place foil wrapped sandwich directly on grill; cook for 5–6 minutes. Transfer sandwich back to baking sheet. Using another baking sheet, press down on sandwich to flatten slightly. Turn over and return to grill. Cover and grill 7–8 minutes more or until toasted.
    4. Remove sandwich from grill; let stand 10 minutes. Place greens in large bowl; toss with remaining oil and vinegar mixture. Remove sandwich from foil; cut into 6 pieces. Serve with greens.

Amount per ⅙ recipe serving: Calories 570, Total Fat 30g, Sat Fat 11g, Trans Fat 0g, Chol 65mg, Sodium 1780mg, Total Carb 51g, Fiber 3g, Sugars 5g, Protein 26g, Calc 30%, Vitamin A 40%, Vitamin C 40%, Iron 25%