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Restaurants›La Pizzeria Italian Pizza and Bar›Panino Ai Carciofi Recipe

Panino Ai Carciofi Recipe

Name: La Pizzeria Italian Pizza and Bars PANINO AI CARCIOFI Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces ciabatta roll (or sturdy sandwich roll); 8 slices sliced salami (mild or spicy, your choice); 6 pieces marinated artichoke hearts; 40 g Parmesan cheese, thinly shaved; 1 cups arugula (rocket), lightly packed; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 4 tbs mayonnaise (preferably full-fat); 1 tsp lemon juice; 0.5 cloves garlic, finely grated or minced; 0.125 tsp black pepper; 1 cups basil leaves, packed; 2 tbs pine nuts (or toasted walnuts); 2 tbs grated Parmesan (for pesto); 3 tbs extra-virgin olive oil; 0.5 cloves garlic clove; 0.125 tsp salt; 0.25 tsp lemon zest (optional, brightens flavor); 1 tbs butter or olive oil (for toasting bread); 0.25 tsp optional: red pepper flakes

Inspired by La Pizzeria Italian Pizza and Bar

Time25m

Serves2

Sandwich with salami, artichoke, parmesan cheese, mayonnaise and pesto sauce (pesto contains nuts)

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Ingredients

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Sandwich Assembly

2 pieces ciabatta roll (or sturdy sandwich roll)

8 slices sliced salami (mild or spicy, your choice)

6 pieces marinated artichoke hearts

1.41 oz (40 g) Parmesan cheese, thinly shaved

1 cups arugula (rocket), lightly packed

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Mayonnaise Spread

4 tbs mayonnaise (preferably full-fat)

1 tsp ReaLemon lemon juice

1/2 cloves garlic, finely grated or minced

1/8 tsp black pepper

Pesto (contains nuts)

1 cups basil leaves, packed

2 tbs pine nuts (or toasted walnuts)

2 tbs grated Parmesan (for pesto)

3 tbs extra-virgin olive oil

1/2 cloves Garlic clove

1/8 tsp Celtic sea salt

1/4 tsp lemon zest (optional, brightens flavor)

Toasted Bread / Finish

1 tbs butter or olive oil (for toasting bread)

1/4 tsp optional: red pepper flakes

Method

Pesto (contains nuts)

Make pesto

Place basil leaves, pine nuts, grated Parmesan, garlic clove, salt, and optional lemon zest in a small food processor or blender. Pulse until coarsely chopped. With the motor running, drizzle in the olive oil until you reach a smooth but slightly textured consistency. Taste and adjust salt or lemon zest. Transfer to a small bowl and set aside. (If using store-bought pesto, measure about 3 tbs and skip to next section.)

Mayonnaise Spread

Prepare flavored mayo

In a small bowl combine the mayonnaise, lemon juice, grated garlic, and black pepper. Stir until smooth and taste; adjust lemon or pepper if desired. Keep refrigerated until assembling.

Sandwich Assembly

Prepare bread

Slice the ciabatta rolls in half horizontally. Lightly brush the cut sides with butter or olive oil.

Toast bread

Heat a skillet or griddle over medium heat. Place cut-side down and toast 1–2 minutes until golden and crisp. Remove from heat.

Warm artichokes (optional)

If you prefer the marinated artichokes warm, briefly warm them in the skillet 30–45 seconds per side. Otherwise use at room temperature. Slice larger artichoke hearts in half lengthwise so they sit well in the sandwich.

Assemble sandwiches

Spread about 1 tbs of the flavored mayonnaise on the bottom half of each toasted roll. On top of the mayo, spread about 1.5 tbs of pesto evenly. Layer 4 slices of salami per sandwich on top of the pesto. Arrange 3 marinated artichoke hearts (or equivalent pieces) over the salami. Sprinkle 20 g (about half) of the shaved Parmesan on each sandwich, then add a handful (about 1/2 cup) of arugula. Season the arugula lightly with 1/8 tsp salt and a pinch of black pepper. If you like heat, sprinkle a small pinch (~1/8–1/4 tsp) of red pepper flakes over the toppings.

Finish and serve

Place the top half of the roll over the fillings and press gently to compress slightly. If desired, return the assembled sandwich to the skillet press (panini-style) for 1–2 minutes each side over medium-low heat to warm through and meld flavors, or serve immediately. Cut in half and serve warm or at room temperature.