Description
This Italian Chopped Sandwich combines the rustic charm of crispy artichokes with the rich flavors of provolone cheese and salami, encapsulated in a freshly broiled Italian roll. The tangy and herb-infused vinaigrette dresses the finely chopped salad, creating a symphony of tastes that’s both refreshing and satisfying.
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 pepperocini
1/2 cup drained canned garbanzo beans
4–5 slices provolone cheese
8–10 slices salami
2 Italian rolls
Instructions
Preheat the oven to 400°F (204°C).
Drain and slice artichokes in half, pat dry with a paper towel. Toss with panko, olive oil, paprika, and a dash of salt.
Bake artichokes for 35-40 minutes until crispy.
For the vinaigrette: Whisk together olive oil, vinegar, mustard, mustard seeds, lemon juice, rosemary, oregano, salt, and pepper.
For the mayo: Combine olives, parsley, mayonnaise, garlic, vinegar, and oil.
Chop salad ingredients finely. Toss with vinaigrette.
Broil sliced rolls until golden, spread with olive mayo, fill with salad, top with crispy artichokes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 560