Artichoke Antipasto Sandwich with Lemon and Barilla® Classic Genovese Pesto Recipe | US_PROD-7f8f52d5-e6dd-4b12-ad3d-7e829bf150ce

Artichoke Antipasto Sandwich with Lemon & Classic Genovese Pesto

Name: Artichoke Antipasto Sandwich with Lemon & Classic Genovese Pesto
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: ¼ Cup Barilla® Classic Genovese Pesto; 2 Ciabatta rolls; 6 Salami slices; 4 Slices m oz. arella cheese; ½ Lemon, juiced; ½ Cup jarred roasted red peppers, roughly chopped; ½ Cup prepared artichoke hearts, chopped; ¼ Cup Kalamata olives, halved and pitted; 1 Cup baby arugula

10 minutes

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This recipe was created by Chef Stuart O’Keeffe on behalf of Barilla^®.

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Ingredients

2 servings

¼Cup Barilla^® Classic Genovese Pesto

2Ciabatta rolls

6Salami slices

4Slices m oz. arella cheese

½Lemon, juiced

½Cup jarred roasted red peppers, roughly chopped

½Cup prepared artichoke hearts, chopped

¼Cup Kalamata olives, halved and pitted

1Cup baby arugula

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Slice ciabatta rolls in half and toast for 2-3 minutes under the broiler. Remove from oven.

Step 2

Mix lemon juice and pesto; spread the bottoms of the bread.

Step 3

Divide the ingredients between the sandwiches, layering alternate colors to create a contrasting effect. Finish with the arugula on top.

Step 4

Wrap the sandwiches with wax paper and slice before serving.