Artichoke Antipasto Sandwich

with Lemon & Classic Genovese Pesto

Barilla Creamy Genovese Pesto Pasta Sauce

Made with

Barilla Creamy Genovese Pesto Sauce

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Artichoke Antipasto Sandwich with Lemon & Classic Genovese Pesto

Prep: 10 mins

Cook

Skill: Casual

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

Ingredients 2 Servings

¼ cup Barilla® Classic Genovese Pesto
2 ciabatta rolls
6 salami slices
4 slices mozzarella 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

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Instructions

Slice ciabatta rolls in half and toast for 2-3 minutes under the broiler. Remove from oven.
Mix lemon juice and pesto; spread the bottoms of the bread.
Divide the ingredients between the sandwiches, layering alternate colors to create a contrasting effect. Finish with the arugula on top.

Wrap the sandwiches with wax paper and slice before serving.

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