Italian Chopped Sandwich with Crispy Artichokes

Looking for a sandwich that’s bursting with flavor and texture? The Italian Chopped Sandwich with Crispy Artichokes is a perfect choice. This delightful sandwich combines crispy artichokes, a tangy vinaigrette, creamy Castelvetrano mayo, and a vibrant chopped salad, all nestled in a toasted Italian roll. Let’s dive into this mouth-watering recipe!

Ingredients

Crispy Artichokes:

• 1 can artichoke hearts
• 1/2 cup panko or dried plain breadcrumbs
• 1/2 tsp Espelette pepper or paprika
• Drizzle of olive oil
• Dash of salt

Vinaigrette:

• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp mustard seeds
• Juice of half a lemon
• 1 tsp chopped fresh rosemary
• 1/2 tsp dried oregano
• Dash of salt and pepper

Castelvetrano Mayo:

• 1/2 cup Castelvetrano olives
• 2 tbsp chopped fresh parsley
• 2 tbsp mayonnaise
• 1/2 clove garlic, grated
• 1 tsp red wine vinegar
• 1 tsp olive oil

Chopped Salad:

• 1 head iceberg lettuce
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 2 tbsp drained sliced pepperoncini
• 1/2 cup drained canned garbanzo beans
• 4-5 slices provolone cheese
• 8-10 slices salami
• 2 Italian rolls

Directions

Preparing the Crispy Artichokes

1. Preheat your oven to 400°F (204°C).
2. Drain and slice the artichoke hearts in half, then pat them dry with a paper towel.
3. Toss the artichokes with panko, a drizzle of olive oil, Espelette pepper or paprika, and a dash of salt.
4. Spread the coated artichokes on a baking sheet and bake for 35-40 minutes, or until crispy.

Making the Vinaigrette

1. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp mustard seeds, the juice of half a lemon, 1 tsp chopped fresh rosemary, 1/2 tsp dried oregano, and a dash of salt and pepper.

Preparing the Castelvetrano Mayo

1. In a food processor, combine 1/2 cup Castelvetrano olives, 2 tbsp chopped fresh parsley, 2 tbsp mayonnaise, 1/2 clove garlic (grated), 1 tsp red wine vinegar, and 1 tsp olive oil. Blend until smooth.

Assembling the Chopped Salad

1. Finely chop the iceberg lettuce, cherry tomatoes, red onion, and pepperoncini.
2. Add the drained garbanzo beans to the mix.
3. Toss the chopped salad ingredients with the prepared vinaigrette.

Building the Sandwich

1. Slice the Italian rolls and broil them until golden brown.
2. Spread a generous amount of Castelvetrano mayo on the toasted rolls.
3. Fill the rolls with the chopped salad mixture.
4. Top with slices of provolone cheese, salami, and the crispy artichokes.

Additional Information

Prep and Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 65 minutes

Nutrition

• Calories: 560 kcal per serving
• Servings: 2 servings

Enjoy this delicious and hearty Italian Chopped Sandwich with Crispy Artichokes as a satisfying meal for lunch or dinner. Buon appetito!