Artichoke Antipasto Sandwich

with Lemon & Classic Genovese Pesto

Creamy Genovese Pesto

Made with

Barilla Creamy Genovese Pesto Sauce

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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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  • 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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