2 6-ounce jars marinated artichoke hearts, drained, chopped
1 cup Roma tomatoes, chopped
½ cup freshly grated Parmesan cheese
½ cup chopped fresh basil
1 tablespoon extra-virgin olive oil
6 Italian rolls, halved
6 ounces fresh water-packed mozzarella, drained, sliced
6 ounces Applegate turkey salami slices
8 tablespoons green olives, chopped
1. Mix artichoke hearts, tomatoes, Parmesan cheese, basil and olive oil in a medium bowl to blend. Season to taste with salt and pepper.
2. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami.
3. Top half of each roll with 2 tablespoons olives. Press sandwiches lightly to compact. Sandwiches can be refrigerated up to 1 day.
Per serving: 275 calories, 19g fat, 7g sat fat, 21g carbohydrates, 19g protein, 834mg sodium, 4g fiber, 291mg calcium
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