Ingredients-
For the roasted red pepper and pepperoncini spread-
1/2 Cup mayonnaise
1/3 Cup roasted red peppers, finely chopped
1 Tbsp fresh lemon juice
2-3 Pepperoncini peppers, finely chopped
1 Clove garlic, grated
Kosher salt and freshly ground black pepper
For the sandwich-
1 (12-14in) loaf ciabatta bread, sliced lengthwise
5 oz herbed goat cheese
1/4 Pound proscuitto, thinly sliced
1/4 Pound salami, thinly sliced
1 Cup marinated artichoke hearts, drained and sliced
2 Cups loosley packed arugula
Balsamic vinegar, as needed
Kosh salt and freshly ground black pepper
Directions-
For the spread-
Combine the mayonnaise, roasted red peppers, lemon juice, peppers and garlic in a bowl and stir until combined. Season with salt and pepper and set aside.
For the sandwich-
Scoop out the center of each bread half, creating a hollow space for the ingredients.
Spread the herbed goat cheese on each half of the bread, followed by the red pepper spread.
On the bottom half; lay the slices of proscuitto, salami, artichoke hearts and top with the arugula. Drizzle with the balsamic vinegar and season with salt and pepper. Place the top half of bread on the sandwich wrap tightly with plastic wrap. Place the sandwich between 2 sheet trays and then top with a heavy object (cast iron skillet) and place in the refrigerator for at least 4 hours or overnight.
To serve, unwrap and slice into 8-10 servings.
Recipe Source: Kelsey Nixon, Kelsey’s Essentials
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