Makes two 6-inch sandwiches—Serves 2 to 4
These scrumptious baguettes combine the flavors of an Italian antipasto platter in sandwich form. They taste best when made a full day ahead, making them perfect for toting on picnics, hikes, and road trips, or packing in school or work lunches. Or just enjoy the simple pleasure of knowing that a delicious sandwich is waiting for you in the fridge.
I like to leave a little of the marinade on the artichoke hearts to soak into the bread; look for jars that list oil before water in the ingredients. Removing some of the crumb from the bottom and/or top halves of the baguette gives you a bigger filling to bread ratio (and cuts out some calories) but is totally optional.
I've also made these sandwiches with cream cheese in place of the mozzarella; just spread the cream cheese on the bottom half of the baguette, then top with the artichoke mixture.
If you're serving a crowd, you can use a 16- to 20-ounce loaf of rustic bread and double the ingredients to make one giant sandwich; serve on a cutting board with a big serrated knife.
Ingredients:
1 (6½-ounce) jar marinated artichokes, lightly drained and chopped
1/4 cup chopped fresh basil
1 Tablespoon extra-virgin olive oil
1/2 teaspoon salt
Several grinds of fresh pepper
1 Four Hour French Baguette or other slender 12- to 14-inch (10-ounce) baguette, cut in half and then sliced lengthwise
4 ounces fresh mozzarella, (preferably water-packed) thinly sliced (or 4 ounces cream cheese, see note above)
3 ounces thinly sliced salami, such as Genoa or hot salami
1/2 cup green olivada (purchased or homemade olive paste; see easy recipe below)
Instructions:
1. Mix the artichokes, basil, olive oil, salt, and pepper together in a small bowl.
2. Remove some of the interior crumb from the two bottom halves of the baguette (if desired), then divide the artichoke mixture evenly between them. Top with the mozzarella and salami.
3. Remove some of the interior crumb from the two top halves of the baguette (if desired), then spread each half with 2 Tablespoons of the olivada and place atop the salami.
4. Press the sandwiches lightly to compact them and wrap each one tightly in plastic wrap. Refrigerate for at least 4 hours; they taste best made a day ahead. Serve with juicy, vine-ripened tomatoes on the side if desired.
How to make homemade green olivada:
Olivada, also called olive paste, can be found at Italian markets and fancy food stores, but you can easily make your own by puréeing 1/2 cup of your favorite pitted, brine-cured green olives with 2 Tablespoons extra-virgin olive oil in a mini-chopper or food processor.
I love the bright, buttery flavor of Italian Castelvetrano olives (which are worth taking the time to pit), but even those readily available, pimento-stuffed Spanish green olives will work in a pinch (I removed the pimentos).
Recipe source: FarmgirlFare.com
