Category: Banting Recipes, Bread Recipes, Cheese Dishes, Dinner, Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Lunch, Meal Times, Prossesed Meat Recipe, Recipes, Summer Recipes, Winter Recipes
Cuisine: African, European, Italian/USA, South African
Cooking Method: Refrigerate
Yields:
8 Servings
Difficulty: Easy
Prep Time: 25 Mins
Cook Time:
4 Hr
Total Time:
4 Hr 25 Mins
Have this Pepperoncini Sandwich with your picnic.
Ingredients
Adjust Servings
-
INGREDIENTS FOR SPREAD:
- INGREDIENTS FOR SANDWICH:
Instructions
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METHOD FOR SPREAD:
- 1. Combine the Mayonnaise, Roasted Red Peppers, Lemon Juice, Pepperoncini and Garlic in a small mixing bowl and whisk until combined. Season the spread with Koshe Salt and Ground Black Pepper and set aside. METHOD FOR SANDWICH:
- 1. 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.)
- 2. To serve, unwrap the sandwich and slice into 8 to 10 individual servings.
