Artichoke Antipasto Sandwich

with Lemon & Classic Genovese Pesto

Barilla Creamy Genovese Pesto Pasta Sauce

Made with

Creamy Genovese Pesto Sauce

Share
Print
Prep
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 

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.
Show more