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Gallery Easy Italian Grilled Sandwiches Credit: Con Poulos Recipe Summary prep: 30 mins total: 1 hr 55 mins Servings: 4
Ingredients Ingredient Checklist 1 loaf ciabatta (1 pound) Extra-virgin olive oil, for brushing 1/2 cup olive tapenade 4 ounces sliced provolone 8 ounces low-moisture mozzarella (such as Polly-O), thinly sliced 1 cup thinly sliced roasted red peppers 1 jar (12 ounces) marinated artichoke hearts, drained and chopped 4 ounces thinly sliced spicy salami 2 cups baby arugula
Cook’s Notes To make cheesy croutons from the scooped-out bread, tear it into one-inch pieces and toss with two tablespoons extra-virgin olive oil and one tablespoon grated Parmesan. Season with salt and pepper and bake at 375°F until golden and crisp, about 15 minutes.
Gallery Easy Italian Grilled Sandwiches Credit: Con Poulos
Recipe Summary prep: 30 mins total: 1 hr 55 mins Servings: 4
Gallery
Easy Italian Grilled Sandwiches Credit: Con Poulos
Easy Italian Grilled Sandwiches
Credit: Con Poulos
Easy Italian Grilled Sandwiches
Recipe Summary prep: 30 mins total: 1 hr 55 mins Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr 55 mins
Servings: 4
prep: 30 mins
total: 1 hr 55 mins
prep:
30 mins
total:
1 hr 55 mins
Servings: 4
4
Ingredients
Ingredients
- 1 loaf ciabatta (1 pound) Extra-virgin olive oil, for brushing 1/2 cup olive tapenade 4 ounces sliced provolone 8 ounces low-moisture mozzarella (such as Polly-O), thinly sliced 1 cup thinly sliced roasted red peppers 1 jar (12 ounces) marinated artichoke hearts, drained and chopped 4 ounces thinly sliced spicy salami 2 cups baby arugula
Directions
Preheat oven to 375°F. Split bread horizontally; scoop out soft interior and reserve for croutons or breadcrumbs (see cook’s note). Brush inside of each bread half with oil. Bake, cut-side up, until toasted, about 7 minutes. Let cool completely. Spread tapenade on bottom half of bread; add provolone and mozzarella. Top with peppers, artichokes, and salami. Scatter top with arugula. Top with other bread half; press to sandwich.
Wrap tightly with foil. Place a heavy skillet on top; weigh down with canned goods. Refrigerate at least 1 hour and up to 8 hours.
Preheat a grill to medium, or oven to 375°F. Transfer wrapped sandwich to grill and cover (or transfer to oven); cook, flipping once, until cheese begins to melt and bread is crisp, about 20 minutes. Remove foil, slice, and serve.
Cook’s Notes To make cheesy croutons from the scooped-out bread, tear it into one-inch pieces and toss with two tablespoons extra-virgin olive oil and one tablespoon grated Parmesan. Season with salt and pepper and bake at 375°F until golden and crisp, about 15 minutes.
Cook’s Notes
To make cheesy croutons from the scooped-out bread, tear it into one-inch pieces and toss with two tablespoons extra-virgin olive oil and one tablespoon grated Parmesan. Season with salt and pepper and bake at 375°F until golden and crisp, about 15 minutes.
Reviews
Add Rating & Review 15 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 1
Reviews
Add Rating & Review 15 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 1
Add Rating & Review
15 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 1
15 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 1
15 Ratings 5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 1
5 star values: 6 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 1
All Reviews for Easy Italian Grilled Sandwiches
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Easy Italian Grilled Sandwiches
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
