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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âI love the taste and no-stress preparation of these hearty sandwiches,â writes Joan Hallford of North Richland Hills, Texas. âThey're a snap to fix and can be kept warm in an insulated carrier for handy transporting.â Ingredients:
1 cup pitted ripe olives |
1 cup pimiento-stuffed olives |
1 jar (7-1/2 ounces) marinated artichoke hearts, drained |
1/2 cup mayonnaise |
1 tablespoon capers, drained |
1/2 teaspoon garlic salt |
6 submarine buns, split |
1 pound sliced deli ham |
1/2 pound thinly sliced hard salami |
12 slices process american cheese |
Directions:
1. In a food processor, finely chop olives and artichokes. Add the mayonnaise, capers and garlic salt; cover and process until blended. Spread over the cut sides of buns. Layer the ham, salami and cheese on bun bottoms; replace tops.
2. Wrap each sandwich in foil; place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until cheese is melted. Yield: 6 servings.
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