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Chopped Italian Sandwich with Crispy Artichokes

The Fall Version of the Viral Chopped Italian Sandwich That You Need to Make ASAP
Print Recipe
Prep Time 20 minutes
Course dinner, lunch, Main Course, Salad

Ingredients
  

Crispy Artichokes

  • 1 can artichoke hearts, drained
  • 1/2 cup panko flakes or bread crumbs
  • 1/2 tsp espelette or paprika seasoning
  • olive oil
  • pinch of salt

Vinaigrette

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp mustard seeds
  • Juice of half a lemon
  • 1 tsp chopped fresh rosemary 
  • 1/2 tsp dried oregano
  • dash of black pepper
  • dash of salt

Olive Aioli

  • 1/4 cup chopped castelvaetrano olives
  • 2 tbsp chopped fresh parsley
  • 2 tbsp mayonaise
  • 1/2 clove garlic, grated
  • 1 tsp red wine vinegar
  • 1 tsp olive oil

Salad

  • 1/2 head iceberg lettuce
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/4 cup sliced red onion
  • 2 tbsp sliced pepperoncini peppers
  • 1/2 cup garbanzo beans
  • 4-5 slices of provolone cheese
  • 8-10 slices of salami
  • 2 Italian sub rolls

Instructions
 

  • Heat oven to 400
  • Drain and slice artichokes in half, lay them out on a paper towel and gently press out remaining liquid.
  • Add artichoke hearts to a bowl with the panko flakes, olive oil, salt and seasoning. Toss to combine.
  • Place on a sheet pan and bake at 400 for 35-40 minutes or until brown and crispy.
  •  Make the dressing by combining all the ingredients and whisking well. 
  • Slice the rolls lengthwise but keeping them in tact along one edge. Drizzle the interior with ample olive oil, toast under broiler until golden.
  • Make olive aioli by combining all ingredients into a bowl and mixing well. 
  • Lay out all the salad ingredients onto a large chopping board, chop all at once, vigorously until everything is evenly diced into small pieces. 
  • Dress with a few spoonsful of vinaigrette and toss to combine
  • Spread aioli onto the inside of the rolls, scoop a large heap of salad into each roll and top with crispy artichokes.