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Categories:
mayonnaise red peppers lemon juice pepperoncini clove garlic kosher salt Bread goat cheese salami hearts arugula vinegar kosher salt
Viewed: 38 - Published at: 3 years agoIngredients
- 1/2 cup mayonnaise
- 1/3 cup roasted red peppers, finely chopped
- 1 tablespoon fresh lemon juice
- 2 to 3 pepperoncini, finely chopped
- 1 clove garlic, grated
- Kosher salt and freshly cracked black pepper
- 1 (12 to 14-inch) loaf ciabatta bread, sliced in half lengthwise
- 5 ounces herbed goat cheese
- 1/4 pound prosciutto, thinly sliced
- 1/4 pound salami, thinly sliced
- 1 cup marinated artichoke hearts, drained and sliced
- 2 cup loosely packed arugula
- Balsamic vinegar, as needed
- Kosher salt and freshly cracked black pepper
Method
- For the spread: Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined.
- Season the spread with salt and pepper and set aside.
- For the sandwich: Scoop out the center of each bread half, creating a hollow space for all the ingredients.
- Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread.
- On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes.
- Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper.
- Place the top half of the bread on top and wrap tightly in plastic wrap.
- Place the sandwich on a baking sheet and top with another baking sheet.
- Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together.
- (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.)
- To serve, unwrap the sandwich and slice into 8 to 10 individual servings.
