Antipasto Mozzarella Sandwich

 


Antipasto Mozzarella Sandwich


4 ciabatta rolls

1 cup of pesto

8 slices of salami

8 slices of prosciutto 

1 cup of marinated artichoke hearts, drained and quartered

1 roasted red pepper, sliced

4 slices of mozzarella cut 1/4 inch thick

2 cup baby arugula


Open ciabatta rolls and spread both sides with a tablespoon of pesto.

Starting with the bottom slice of ciabatta, layer 2 slices of salami, 2 slices of prosciutto, 2 quarter pieces of artichokes, some slices of red peppers and a slice of mozzarella.

Sprinkle with a handful of arugula and top with the other slice of ciabatta.

Wrap the sandwich in plastic wrap and refrigerate for 20 minutes or up to an hour.

Serve sandwich chilled.



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