Wednesday, August 17, 2005
4 large crusty sandwich rolls
1 jar (12 ounces) marinated artichoke salad*
½ cup sliced celery
1 large garlic clove
¼ teaspoon dried oregano
½ pound sliced baked ham (or whatever meat you like)
½ pound sliced provolone cheese
¼ pound sliced hard salami
Drain the artichoke salad, leaving 1 tablespoon of the marinade. Chop the artichoke salad and celery. Mince the garlic. In a medium bowl, combine the artichoke mixture, celery, garlic, oregano and reserved marinade and mix together thoroughly. Split sandwich rolls in half, laying cut sides up. Spread mixture on top of cut sides, and arrange meats and cheeses on the bottom half. Cover the bottom halves with the top halves, and press down lightly. Cut each sandwich in half, and secure halves with toothpicks. This sandwich tastes great served warm. To do so, wrap each sandwich in foil and heat in at 350 degrees in your oven for about 15 minutes, or until the cheese melts.
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