Tuesday, December 11, 2007

Antipasto Heros

1 (14 ounce) can artichoke hearts, drained, rinsed, and patted dry
1 medium garlic clove, peeled
4 tablespoons evvo
salt and pepper
3/4 cup jarred roasted red peppers, chopped
5 pepperoncini, rinsed and finely chopped
1/2 cup chopped black olives
2 (12 inch long) baguettes
2 cups arugula leaves
1/2 pound thinly sliced hard salami or cappicola
8 ounces fresh mozzarella, sliced

In blender, puree artichokes, garlic, and 2 tablespoons oil until smooth paste forms. Transfer to small bowl and season with salt and pepper.

Combine red peppers, pepperoncini, black olives, and remaining 2 tablespoons oil in medium bowl.

Slice baguettes in half lengthwise and pull out most of soft crumb from tops and bottoms. Spread artichoke paste on both sides of bread.

Fill bottom cavaities of bread with pepper mixture. Layer with argula, meat, and cheese, place tops of bread over bottom, and press firmly. Wrap each sandwich tightly in foil and weight down using heavy object (canned tomatoes are perfect) for 1 to 3 hours. Unwrap sandwiches, cut each in half, and serve.

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