This is a tasty, no-cook meal. Sometimes life is super busy or we just don’t want to be bothered with cooking. If you’re like me you want something tasty and different and this recipe hits all the marks.
1 6 ounce jar quartered marinated artichoke hearts
¼ cup finely chopped roasted red sweet pepper
2 tablespoons finely chopped pitted ripe olives
1 9-10 inch round garlic Italian flatbread (focaccia)
¼ cup creamy Caesar or creamy Italian salad dressing
4 ounces thinly sliced capicola
4 ounces thinly sliced salami
2 ounces thinly sliced mortadella
4 ounces thinly sliced provolone cheese
Drain artichoke hearts; pat dry. Finely chop artichokes; pat dry again. In a small bowl combine artichokes, roasted pepper, and olives.
Cut focaccia in half horizontally. Using a spoon, hollow out inside of the top half, leaving a 3/4-inch shell. Spread cut side with dressing. Layer bottom half with capicola, salami, and mortadella. Spoon artichoke mixture over meat; top with cheese. Replace the top of the focaccia.
Tightly wrap the sandwich in foil or plastic wrap to the tote. Chill up to 24 hours. To serve, cut into wedges and insert toothpicks to hold together.
Original recipe here – https://www.bhg.com/recipe/italian-focaccia-sandwich/