Recipe: Italian Deli Salad Sandwich

ITALIAN DELI SALAD SANDWICH

1 jar (approximately 7 ounces) marinated artichoke hearts
4 fresh Italian-style sandwich rolls (about 6 inches long)
4 ounces thinly sliced prosciutto
4 ounces thinly sliced fontina cheese
2 ripe, meaty tomatoes, thinly sliced and drained
Extra-virgin olive oil, for drizzling
Salt and pepper, to taste

Drain artichoke hearts, reserving liquid from jar. Pick over artichoke hearts, cutting away any fibrous areas. If artichoke hearts are large, cut them into bite-sized pieces; set aside.

Cut Italian rolls in half lengthwise and remove about a third of the interior; discard bread removed from interior or save to use for bread crumbs. Lightly brush inner surfaces of the rolls with a little of the reserved artichoke liquid or, if desired, extra-virgin olive oil.

Onto bottom half of each roll, spoon approximately a fourth of the artichoke hearts; over the artichokes layer the prosciutto, cheese and sliced tomatoes. Lightly drizzle olive oil over tomatoes. Add salt and pepper to taste.

Top lower half of each roll with upper half. Serve at once.

Serves 4
Source: Annette Gooch, Universal Press Syndicate, Inside Bay Area
The ANG Food Section, May 10, 2006