Ingredients:
- 4 pepperoncini peppers, drained and chopped (optional)
- 1/2 red onion, thinly sliced (optional)
Directions:
- In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
- Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
- Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 637.26 Kcal (2668 kJ) | ||
| Calories from fat | 490.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.49g | 84% | |
|---|---|---|---|
| Cholesterol | 83.92mg | 28% | |
| Sodium | 2581.81mg | 108% | |
| Potassium | 430.65mg | 9% | |
| Total Carbs | 9.07g | 3% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 28.82g | 58% | |
| Vitamin C | 47.1mg | 79% | |
| Iron | 12.4mg | 69% | |
| Calcium | 478.6mg | 48% | |
| Amount Per 100 g | |||
| Calories | 242.8 Kcal (1017 kJ) | ||
| Calories from fat | 186.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.76g | 84% | |
|---|---|---|---|
| Cholesterol | 31.97mg | 28% | |
| Sodium | 983.69mg | 108% | |
| Potassium | 164.08mg | 9% | |
| Total Carbs | 3.45g | 3% | |
| Sugars | 1.15g | 12% | |
| Dietary Fiber | 0.83g | 9% | |
| Protein | 10.98g | 58% | |
| Vitamin C | 17.9mg | 79% | |
| Iron | 4.7mg | 69% | |
| Calcium | 182.3mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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