Casa Napoli Recipe

Prepare the artichokes

Drain the marinated artichoke hearts and pat lightly with paper towels to remove excess oil.

Place the drained artichoke hearts, softened cream cheese, Greek yogurt, lemon juice, minced garlic, grated Parmesan, red pepper flakes (if using), 1/4 tsp salt and 1/8 tsp black pepper in a food processor or blender.

Pulse until mostly smooth but still slightly textured — you want a spreadable cream rather than a completely silky purée. Taste and adjust seasoning with more salt, pepper or lemon juice as needed. Transfer to a bowl and chill while you prepare the sandwich (can be made up to 2 days ahead).

Split the ciabatta rolls horizontally and lightly hollow out the soft interior if desired to reduce bulk.

Lightly brush cut sides of the rolls with 1 tsp extra virgin olive oil (or melted butter) and toast in a skillet over medium heat or under a broiler until just golden and crisp, about 1–2 minutes per side. Remove and set aside.

While rolls are toasting, season the sliced roasted turkey with 1/4 tsp salt and 1/8 tsp freshly ground black pepper and drizzle 1 tbsp extra virgin olive oil over the turkey; toss gently to coat.

Spread a generous layer (about 2–3 tbsp) of the artichoke cream on the bottom half of each toasted roll.

Layer the seasoned turkey evenly over the artichoke cream (about 6 oz per sandwich).

Top the turkey with slices of buffalo mozzarella, distributing about 4 oz per sandwich. If you prefer melted mozzarella, place assembled open-faced under a broiler for 1–2 minutes until cheese just softens — watch carefully.

Scatter fresh basil leaves and, if using, a handful of baby arugula on top of the cheese.

Drizzle the remaining 2 tbsp extra virgin olive oil over the fillings (1 tbsp per sandwich) or alternatively drizzle just 1 tbsp and reserve 1 tbsp for finishing. Lightly season the top with a pinch of salt and freshly ground black pepper.

Close the sandwich with the top half of the roll and press gently. Cut each sandwich in half with a serrated knife and serve immediately.

Optional: drizzle a little more extra virgin olive oil over the cut sandwiches and garnish with additional basil leaves.

Serve with a side of mixed greens or kettle chips and lemon wedges if desired.