Antipasto Sandwich with Homemade Pesto
2 Martin’s Hoagie Rolls
8 Slices Salami
4 Slices Prosciutto
1/2 Cup Artichokes, coarsely chopped
1 Roasted Pepper, sliced
3 to 4 Pickled Cherry Peppers or Pepperoncini, drained and chopped
½ Cup Chopped Sun-Dried Tomatoes
8 Ounces Fresh Mozzarella Cheese, sliced
4 Slices Provolone Cheese, sliced
1 Cup Baby Arugula
Extra-Virgin Olive Oil, for drizzling
3 Cups Fresh Basil
3 Tablespoons Toasted Pine Nuts
2 Cloves Garlic, minced
Juice of 1 Lemon
Pinch of Crushed Red Pepper Flakes
1/3 Cup Extra-Virgin Olive Oil
¼ Cup Parmesan Cheese, freshly grated
Salt and Pepper, to taste
Prepare Pesto: Combine basil, pine nuts, garlic, lemon juice, and red pepper flakes in food processor. Pulse several times to chop and combine. With the machine running, slowly drizzle in olive oil until thickened. Transfer pesto into small mixing bowl and stir in grated parmesan cheese. Season to taste with salt and pepper.
Open Hoagie Rolls to lay flat. Spread lemon-basil pesto on both sides of bread.
Thinly layer ingredients: salami, prosciutto, artichokes, red pepper slices, pickled cherry peppers, and sun-dried tomatoes, fresh mozzarella, and provolone slices. Finish with baby arugula on top; drizzle with olive oil and season with salt and pepper.
Close the top of Hoagie Roll and press down lightly to set ingredients. Cut each sandwich in half and serve.